Chunky Roasted Tomato Ragu with Polenta
5 cloves garlic, minced
1 small onion, chopped
1 medium fennel bulb, sliced thinly then chopped
3 small stalks celery, sliced crosswise
8 mushrooms, sliced
1 green bell pepper, chopped
1 (14 ounce) can roasted crushed tomatoes (I use Muir Glen brand)
1/2 cup red wine, divided
1 tablespoon olive oil
1 (6 ounce) package Italian seasoned polenta, sliced into 8 pieces (I use Melissa's brand)
1. Heat deep saute pan and spray with nonstick spray. Add garlic and onion and saute for about 3 minutes.
2. In order, add fennel, celery, mushrooms, and bell pepper, and crushed tomatoes. Saute veggies for 10 minutes, adding wine as liquid is needed. Cover and simmer while preparing polenta.
3. Add olive oil to 10" fry pan and heat until quite hot (but don't burn oil). Add sliced polenta to pan and fry for about 4 minutes on each side or until partially browned. Plate the polenta and top with ragu.
Source of recipe: I created it.