Recipe courtesy of Sara Moulton
Polenta with Artichoke Ragout
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
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.
