Polenta with Artichoke Ragout

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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