Farmer’S Stack

Name: Farmer’S Stack
Ingredients: 2 cups water; 1 cup milk; 2 teaspoons kosher salt; 1 cup instant polenta; 2 cups tri-color quinoa cooked, chilled; 3 tablespoons olive oil; 1 red onion small, thinly sliced; 1 red bell pepper medium, cut into thin strips; 23 ounces RAGU Homestyle Thick & Hearty Mushroom Sauce; 2 cloves garlic minced; 1 zucchini small, halved lengthwise, cut into 1/4-inch-thick slices; 1 pint cherry tomatoes multi-color, halved; 1/3 cup shredded Parmesan cheese

13 ingredients

3 steps

Ingredients

2 cups water
1 cup milk
2 teaspoons kosher salt
1 cup instant polenta
2 cups tri-color quinoa cooked, chilled
3 tablespoons olive oil
1 red onion small, thinly sliced
1 red bell pepper medium, cut into thin strips
23 ounces RAGU Homestyle Thick & Hearty Mushroom Sauce
2 cloves garlic minced
1 zucchini small, halved lengthwise, cut into 1/4-inch-thick slices
1 pint cherry tomatoes multi-color, halved
1/3 cup shredded Parmesan cheese

Directions

1

Bring water, milk and salt to boil in medium saucepan on medium-high heat. Reduce heat to medium; whisk in polenta in a steady stream. Cook 4-5 min. or until polenta is soft and creamy, whisking constantly. Remove pan from heat; stir in quinoa. Cool slightly. Use a medium scoop (scant 1/4 cup) to form 18 patties, 2 inches wide and 1/2 inch thick. Let patties cool on parchment paper-lined rimmed baking sheet.
2

Brush both sides of patties with oil. Heat large skillet on medium heat. Cook patties, in batches, 3 min. on each side or until golden brown. Cover; keep warm.
3

Heat remaining oil in same skillet on medium-high heat. Add onions and peppers; cook 3-4 min. or until tender-crisp. Add sauce, garlic and remaining vegetables; cook 2-3 min. or until heated through. Serve sauce on top of warm polenta patties. Sprinkle with cheese.