Burst Tomato Ragout + Cauliflower Steaks over Polenta
We are freshly back from a trip home, to San Pedro, and it was a very ideal trip home. Family + friends + surprise run-ins + meeting babies. It was all just really positive + just a good time. And a really nice mental reset. One thing that has stayed with my so much, and just what I thought while being around my friends specifically is it was just so nice to see my childhood friends happy. Our lives look so different - families + kids +. jobs and everything in between, and such a wild experience to be having these same fun interactions as friends where were now grown adults versus when we met and were just so young. And experienced all the young things together. I know each of us (myself included) struggle with adulthood, and the things life as an adult has around every corner, but my blunt thought being all together was “we’re thriving in mid 30s.” It just felt refreshing to be around that group, so nice to see friends so happy.
The transition home from that has been a little rocky. I just miss that really good friend interaction so much. We have such nice friends up here in WA but there is just something unparalleled about people who’ve known you so long, and, as a result, know you pretty well. We’ve grown + don’t talk as much as I’d like, but when we’re together, we’re all just happy. Because these hometown friends have known me so long, I feel like I can show up as me. Hopefully a better version than high school me (I think adult Lesley is a little cooler), but they’re excited to see me as nothing other than myself. In going home this go around, there was this weird pain that went along with leaving, and I think my positive spin on it right now is it will just take more time to develop those friendships where I feel like who I’m with sees me and likes me. More time, more patience, and continued commitment to make WA a really comfortable home.
I did try to reset last night with a dinner at home. It’s like being in the comfort of my own home and making something I’m excited about just has this power to fix almost everything. Last night it was Burst Tomato Ragout + Cauliflower Steaks over Polenta, and it hit the spot. Plus - I still feel like I’m in this era of expanding my polenta repertoire, and this recipe passed the test. Paired with my go to roasted cauliflower - it was a perfect veggie heavy, Italian meal. So much good flavor, so many veggies, + a perfectly smooth and velvety polenta. A vegetarian dream! And it passed the test as a dish I’d make for company.
An easy meal that I honestly love
So why I love this dish
It’s easy to make. One pan, everything cooks together + cooks down to this yummy, flavorful veggie situation. And nothing burnt onto my Dutch oven, so also a win!
The cook time is fairly quick. No let it sit + simmer for 90 minute. It’s a 30 minute situation, also a fun treat for a busy weeknight.
My personal favorite - it’s sauce-y. Jordan and I just talked about my “sauce boss” tendencies, and a saucey little veggie number over polenta is quite good. And this is just that!
The sauce is like 95% red wine. That and the tomato juice and a literal splash of broth. The wine feels aggressive when you add it in, but it cooks down to the most yummy tasting sauce. And it thickens up just slightly all on its own, the key being to cook it uncovered the whole time. Perfect texture + flavor.
Things other than tomatoes + red wine that make it a great meal
KALE AND BASIL! The greens add a little bit of heartiness to the dish. And as Jordan like to remind me, kale is a superfood, so it’s a nutrient dense dish.
GARLIC! I am heavy handed on the garlic because I love it. A good 6 cloves (4 if your a little gun-shy with the garlic) and your straight to Italian cooking. Kitchen smelled Italian while I was cooking - that’s for sure.
POLENTA! Polenta is KING! Ugh a creamy smooth polenta. I just love it as the base for any meal. It’s creamy and feels rich + indulgent. I grated a bit of parmesan in to mine for a cheesy kick (highly recommend) and it’s honestly fabulous.
A recipe I’ll make over + over + over.
For the cauli + ragout
1 head of cauliflower, cut into florets
EVOO
Salt + pepper
1/2 tsp. paprika
2 c. cherry tomatoes (I used a mix of red tomatoes + heirloom)
6 cloves garlic (less if you’re not a garlic lover)
Red wine (a cup plus an extra tablespoon of two)
2-3 tbsp of broth
1 bunch of Lacinto kale, stem removed and sliced into thin strips
1/3 c. fresh basil, sliced
Dried polenta, cooked to package instructions (I grated some parmesan cheese into mine at the end)
Red pepper flakes (optional)
Preheat the oven to 375. Lay the cauliflower on a foil line baking dish, drizzle with 2 tbsp EVOO, a pinch of salt and pepper, and the paprika. Toss together + roast for 45-50 minutes (until browned around the edges).
Place another 2 tbsp of EVOO in a Dutch oven over medium heat. Add in the tomatoes + cook for 10 minutes - letting the tomatoes blister and burst. Add in the garlic + cook for 2-3 minutes. Deglaze the pan with red wine, and bring the mix to a simmer. Cook for another 8-10 minutes, until the sauce reduces by half. Add in the broth for a bit of extra liquid if needed.
While the sauce cooks, make the polenta to package instruction (you can also wait until the end + keep ragout covered over low heat as you make the polenta).
Add the kale to the ragout, reduce the heat to low, an cover, letting it cook for 3-5 minutes. Uncover the pot + stir in the basil + butter, stirring until the butter has melted. Keep the ragout over low heat, covered, until the caulifllower + polenta are ready.
When the cauliflower has fully cooked, top with parmesan + place back in the oven for another 3 minutes - just long enough for the cheese to melt. Serve up by scooping polenta in the bowls, topping with a scoop of ragout + cauliflower on top. Garnish with some extra basil + a sprinkle of red pepper flakes.