Dear friend,
There’s something about a platter set in the middle of the table that turns a meal into a gathering. This Polenta Platter with Vegetable Ragù is one of my favorite dishes to make for a crowd: a thick bed of golden polenta spread across a serving platter and smothered in a pan of tender cauliflower, peppers, onions, and greens simmered in tomato.
It’s a delightful vegetarian entrée that adapts in endless ways. I’ve given you a basic recipe to build off of, but use whatever vegetables are seasonal and available to you. To make it more substantial, serve it topped with grilled Italian sausage links or meatballs. And the cheese is easy to omit from the polenta for dairy-free needs.
In Italy, polenta has long been the food of farmhouse kitchens, often poured straight onto a board in the center of the table for everyone to share. This platter is my nod to that simple, generous way of eating.
Watch me make it in this week’s video:
Click the recipe card above to download your free printable PDF.
Polenta Platter with Vegetable Ragù
Serves 8
For the ragù
3 tablespoons olive oil
3 purple onions, peeled and cut into ¼” strips
2 cloves garlic, peeled and minced
2 heads cauliflower, cut into bite-size pieces
2 bell peppers, cut into ¼” strips
1 (16-ounce) jar roasted red peppers, cut into ¼” strips
1 (16-ounce) jar tomato passata or crushed tomatoes
1 bunch collard greens or kale, chopped into bite-size pieces
1 tablespoon red wine vinegar
Salt and black pepper, to taste
For the polenta
12 cups water
2 teaspoons salt, plus more to taste
3 cups coarse polenta
4 tablespoons extra virgin olive oil or butter
1 cup shredded cheese (such as Parmigiano or Pecorino)
Instructions
Begin the ragù by adding the olive oil to a large skillet over medium heat. Add the onion and sauté for 3-5 minutes until fragrant and golden. Add the garlic, cauliflower, bell peppers, and roasted red peppers. Cook for 10 minutes, until the vegetables have softened.
Add the tomato passata. Stir to combine, cover, and cook for an additional 10 minutes.
While the ragù simmers, bring the water for the polenta to a boil in a large saucepan. Add the salt. Use a wooden spoon to slowly stir in the polenta. Continue stirring the polenta over medium heat as it cooks and thickens. This will take 25 to 35 minutes in total.
When the polenta is nearly finished and thick, remove the lid from the ragù and add the collard greens and red wine vinegar. Allow the greens to soften for 2-3 minutes. Season the ragù to taste with salt, pepper, and additional vinegar if desired.
Stir the cheese (and the olive oil or butter) into the polenta and add more salt as needed. When the polenta is very thick and seasoned to your liking, transfer it to a serving platter. Use a wooden spoon to spread it in an even layer.
Pour the ragù over the polenta and use a wooden spoon to spread it evenly over the top.
Serve immediately.
Make it your own: Top with grilled Italian sausage links or meatballs for a heartier meal, swap in whatever vegetables are in season, or leave the cheese out of the polenta for a dairy-free version.
Love,
Try The Cooking Community free for 14 days
If you love cooking along with me, there’s plenty more where this came from. Join home cooks from around the world for new recipes, instructional videos, kitchen inspiration, and good conversation. Start your free two-week trial here.
