Crispy Polenta and Vegetable Ragout

Here is a quick and easy recipe that can be done with any vegetable you have in the fridge.  I got inspiration from a picture that I saw on Vegan Dad's facebook page but I couldn't find the recipe anywhere so I made my own!!  I especially like the sweet potato because of the subtle sweetness you get in every bite!!

Polenta
6 cups water
2 cups polenta
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt

Bring water to a boil and stir while adding the polenta.  Add basil, oregano and salt and turn down to simmer.  Cook till thick and no longer crunchy and spread out on a 10x15 sheet pan.  Let cool and set up for a couple hours before serving.  Cut into desired shape and size and pan fry in a small amount of oil till just warmed and crisp.  Serve with Ragout on top.

Vegetable Ragout
2 cups sweet potato diced
1 small head cauliflower diced
2 portabello mushroom caps diced
1 14 oz can diced tomatoes
1 14 oz can tomato sauce

Roast sweet potato and cauliflower in 400 degree oven till soft and done.  Meanwhile, dice mushroom caps and add to a sauce pan with the tomatoes and tomato sauce.  Bring to a simmer and turn off.  Once vegetables are finished roasting, add them to the mushroom and tomato mixture and combine.  Serve warm, on top of crispy polenta.