Polenta with Artichoke Ragout
Warm soft, Parmesan-infused polenta topped with a savory Mediterranean artichoke, bell pepper and kalamata stew. Adapted from a recipe by celebrity chef Sara Moulton.
1 cup polenta or fine-grained cornmeal
1 quart water (or chicken or vegetable broth)
1 teaspoon salt
2 tablespoons butter
2 ounces freshly grated Parmesan
Salt and fresh ground black pepper
For Artichoke Ragout:
3 tablespoons extra-virgin olive oil
1 red bell pepper, seeded and coarsely chopped
1 cup chopped onions
3 garlic cloves, minced
1 (10-ounce) package frozen artichoke hearts, thawed and chopped
1 cup chopped pitted Mediterranean olives such as Kalamata
1/4 cup capers, drained
1 (14-ounce) can diced tomatoes, undrained
Freshly grated Parmesan
- For the polenta: Combine polenta, water, and salt in a saucepan. Place over moderately high heat and bring to a boil, whisking every so often. Turn down to a simmer and simmer gently, (partially covered with a lid) for 15 minutes. Stir in the butter and cheese, and season with salt and ground black pepper to taste.
- Meanwhile, make the sauce: Heat the oil over moderately low heat, add the onion and bell pepper and cook until softened. Add the garlic and cook 2 minutes more. Add all the remaining ingredients and simmer for 10 minutes or until thickened slightly.
- Serve sauce over warm soft polenta and sprinkle each portion with some of the cheese.
Makes 4 servings.
Adapted from a recipe by Sara Moulton.