Italian Restaurant with a Mediterranean Twist

Roasted Fall Vegetable Ragu Atop Parmesan Polenta

Submitted By: Chef Michael Feker of IL MITO

Vegetable Ragu:
INGREDIENTS
1 cup mixed color bell peppers (roasted, peeled and diced)
¾ cup carrots grilled then cut in thin strips
1 large sweet potato (grated on box grater)
2 zucchini (grilled and cut in thin strips)
2 yellow squash (grilled and cut in thin strips)
3 medium beets (roasted, peeled, grilled and cut in thin strips)
3 cloves garlic shaved into thin rounds
1 bunch Italian parsley (chopped)
1 sprig Rosemary (chopped)
1/3 cup Parmesan cheese, for garnish
2 cups tomato sauce
2 tbsp olive oil for sautéing
EVO to finish
1 cup red wine
½ cup balsamic vinegar

Parmesan Polenta
INGREDIENTS
1 cup of corn meal/ Italian polenta preferred
½ cup grated Parmesan
3 cups of half and half
2 tablespoons butter
1/4 cup of onion diced
1 clove garlic minced
4 tablespoons butter at room temperature
4 tablespoon of extra virgin olive oil
salt and white pepper to taste

Vegetable Ragu DIRECTIONS

Directions

Cook garlic in olive oil until translucent. Add rosemary and parsley and stir. Add vegetables and cook over low heat until they start to release some juice. Increase heat to medium and add wine and vinegar. Reduce by half and then add tomato sauce. Cook until hot and season with salt and pepper to taste. Finish with EVO and grated parmesan cheese. Serve over polenta or your favorite pasta.

Polenta DIRECTIONS

In a heavy bottom large sauce pan with tall walls (sides) heat butter over medium heat. Add onions and garlic and cook until are translucent and soft. Add half and half and bring to a simmer season with salt and pepper until you taste the salt and pepper. Bring mixture to a boil and Whisk in polenta little at a time stirring constantly and reduce heat to low. Cover and simmer for 10 minutes.

Turn off heat and whisk in cheese and olive oil, cover and let rest for 10 minutes and mix again and serve.

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