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Late summer vegetables, sweet potatoes and black beans over creamy, comforting polenta is a hearty and versatile vegetarian dish that satisfies on many levels!


Total time

0 minutes






  • ragout
  • 2 medium zucchini, ends trimmed, halved lengthwise and cut into 1-inch pieces
  • 2 medium yellow squash, ends trimmed, halved lengthwise and cut into 1-inch pieces
  • 1 large red bell pepper, seeds and membranes removed, cut into 1-inch pieces
  • 2 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 4 tablespoons olive or canola oil (divided)
  • salt and freshly ground black pepper (to taste)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 can (10.5-ounce) diced tomatoes with green chiles
  • 1 can (15-ounce) vegetable broth
  • 1 can (15-ounce) black beans (drained and rinsed)
  • ¼ cup chopped cilantro, plus sprigs for garnish
  • polenta
  • 3½ cups vegetable broth
  • 1 cup polenta
  • 1 tablespoon butter
  • ½ teaspoon salt
  • freshly ground black pepper (to taste)
  • 1 cup shredded Monterey Jack or Pepperjack cheese


  2. Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Place zucchini, yellow squash, red bell pepper and sweet potato on the baking sheet and drizzle with 3 tablespoons oil. Season to taste with salt and black pepper. Gently toss so that all the vegetables are coated. Roast 20-25 minutes or until vegetables are tender but not soft. Tilt the pan so that excess oil drains off.
  3. While vegetables are roasting, heat remaining oil over medium-high heat in a skillet or saute pan. Add the onion and cook 4-5 minutes or until translucent. Add the garlic, chili powder, cumin, coriander and paprika and stir until garlic is fragrant, approximately 30 seconds. Add tomatoes and vegetable broth. Bring to a boil, reduce heat to low and simmer until thickened to sauce consistency. Stir in black beans and heat through.
  4. When vegetables are finished, stir them in and add cilantro. Season to taste with salt and black pepper.
  6. Combine broth, polenta, butter, salt and black pepper in a microwave-safe dish. Cover, place in the microwave and heat on high for 4 minutes. Stir and heat on high another 4 minutes. Repeat if necessary. Immediately stir in cheese and serve with ragout.
  7. View the recipe instructions at From a Chef's Kitchen

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