Vegetarian Ragout over Cheesy Polenta

One of my favorite restaurants in town serves a great, (mostly) vegetable ragu served over polenta. I tried recreating the dish but never with much luck. Come to think of it, this recipe below doesn't even come close to what I ate there, but it's still an enjoyable dish to eat. The ragout itself is a tiny bit bland, as the vegetables that comprise it aren't very flavorful (any ideas, anyone?), but the salty polenta mostly makes up for it. I found this from the Food Network.

Ingredients
Sauce

• 3 tablespoons cornstarch
• 1 1/2 cups vegetable broth
• 3 ounces (6 tablespoons or 3/4 stick) butter
• 2 roasted red bell peppers, seeded and peeled
• 1 clove garlic

Polenta

• 2 cups vegetable stock
• 2 cups heavy cream
• 1 cup cornmeal
• 1 cup grated Parmesan
• Salt and pepper

Vegetable Ragout

• 1/8 cup oil
• 1 onion, medium diced
• 2 fresh plum tomatoes, diced
• 2 cloves garlic, chopped
• 1 carrot, peeled and diced medium
• 1 zucchini, medium dice
• 1 yellow squash, medium dice
• 1 small eggplant, medium dice
• 3 tablespoons tomato paste
• 1 tablespoon chopped fresh parsley leaves
• 2 teaspoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

Instructions
For the sauce:

1. Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. 
2. Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.

For the polenta:

1. Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. 
2. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. Set aside in a warm place.

For the ragout:

1. Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
2. To plate, place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center. Garnish with fresh basil (optional).

Serves 5-6. Eat it.