Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout
The ragoût features a tasty medley of vegetables. It's a great complement to the filling, creamy homemade polenta.
Yield: serves 4 (serving size: 1 cup polenta and 3/4 cup ragout)Prep Time:
Cook Time:
Total Time:
Ingredients:
| POLENTA: | |
| 5 cups | water |
| 1 tablespoon | butter |
| 1/4 teaspoon | salt |
| 1 cup | stone-ground yellow cornmeal |
| 1 cup | frozen whole-kernel corn, thawed |
| 1/2 cup | (2 ounces) shredded fresh Parmesan cheese |
| 3 tablespoons | sour cream |
| 1 tablespoon | chopped fresh basil |
| RAGOUT: | |
| 1 cup | boiling water |
| 1/2 cup | sun-dried tomato, packed without oil |
| 2 tablespoons | olive oil |
| 3 cups | thinly sliced onions |
| 2 cups | chopped red bell peppers (1 1/2 medium) |
| 4 | garlic cloves, minced |
| 1 teaspoon | hungarian sweet paprika |
| 1/4 teaspoon | crushed red pepper |
| 1/2 cup | dry white wine |
| 1/2 cup | water |
| 1 (14-ounce) can | artichoke hearts, drained and chopped |
| 2 tablespoons | sliced ripe olives |
| chopped basil (optional) | |
Directions:
To prepare polenta, bring water to a boil in a large saucepan; stir in butter and salt. Gradually add cornmeal, stirring well with a whisk. Cook 5 minutes, stirring constantly. Reduce heat to medium; cook 15 minutes, stirring frequently. Stir in corn; cook 1 minute. Remove from heat; stir in cheese, sour cream, and basil. Cover; set aside.
To prepare ragout, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 15 minutes or until lightly browned, stirring frequently. Add bell pepper and garlic; cook 15 minutes or until golden brown, stirring frequently. Stir in paprika and crushed red pepper. Add tomatoes, wine, water, and artichokes; stir well. Cover, reduce heat to low; simmer 10 minutes. Stir in olives. Serve over polenta. Garnish with chopped basil, if desired.
Source: health.com
