halfbakedharvest4.6
Late Summer Vegetable Bolognese with Creamy Polenta
A flavorsome vegetable bolognese that's easy to make
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●saucepan
- ●whisk
📝 Preparation Steps
1
1. Heat the olive oil in a large skillet set over medium heat. 2. When the oil shimmers, add the onions and carrots and cook until softened, about ⏱️ 5 minutes. Stir in the zucchini, bell peppers, mushrooms, garlic, and thyme. Season with salt and pepper. Cook for ⏱️ 8-10 minutes or until the veggies are tender. 3. Stir in all of the tomatoes, wine, and 1/2 cup water. Stir in the walnuts. Shimmer the sauce for ⏱️ 20 minutes or until it has thickened and the tomatoes have burst. Season with salt and pepper and then stir in the basil. 4. Meanwhile, make the polenta. In a medium saucepan bring 2 cups of water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about ⏱️ 5 minutes. Stir in the corn and butter until melted. Season with salt and pepper.5. Ladle the bolognese over the polenta. Enjoy!
carrots, chopped2zucchini, chopped1bell pepper, chopped1garlic, minced or grated4 clovesbutter2 tablespoons
Nutrition Facts
calories
371 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
6 g
sugar Content
16 g
sodium Content
283 mg
protein Content
9 g
cholesterol Content
18 mg
carbohydrate Content
35 g
saturated Fat Content
6 g
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