Polenta with Artichoke Ragout

Ingredients

• 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
• 3 tablespoons extra-virgin olive oil
• 1 cup chopped onions
• 3 garlic cloves, minced
• 3 jars (8 to 12 ounces) artichoke hearts, drained and chopped
• 1 cup chopped pitted Mediterranean olives such as Kalamata
• 1/4 cup capers, drained
• 4 anchovy fillets, finely chopped
• 1 (14-ounce) can diced tomatoes
• Freshly grated Parmesan

Directions

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 pepper to taste.

Meanwhile, make the sauce: Heat the oil over moderately low heat, add the onion 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 over warm soft polenta and sprinkle each portion with some of the cheese.