Assemble all ingredients and equipment. If you are making more
than one kit at a time, consolidate all like ingredients before
you start.
Vegetable Ragout: Heat olive oil in sauté pan over high heat. When it
is hot, add the vegetables [B] and sauté. Stir to ensure that the vegetables
do not burn. Add ½ cup water, sauce [D], and bouquet garnis [E]. When the
mixture comes to a boil, reduce heat to medium so that the sauce is simmering.
Cook for 15 minutes, stirring occasionally. Stir the chard [C] in to the
vegetable mixture and continue to cook for approximately two minutes or until
the chard is soft. Salt and pepper to taste.
Polenta: Place polenta [A] in the saucepan. Add ¼ cup
water and heat through over low heat. Salt and pepper to taste.
Plating the Meal: Serve in soup bowls. Place the polenta on
the bottom of the bowl, and the vegetables on top.