Recipe courtesy of Sara Moulton

Polenta with Artichoke Ragout

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.