Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout
The ragoût features a tasty medley of vegetables. It's a great complement to the filling, creamy homemade polenta.Yield: serves 4 (serving size: 1 cup polenta and 3/4 cup ragout)
|1 cup||stone-ground yellow cornmeal|
|1 cup||frozen whole-kernel corn, thawed|
|1/2 cup||(2 ounces) shredded fresh Parmesan cheese|
|3 tablespoons||sour cream|
|1 tablespoon||chopped fresh basil|
|1 cup||boiling water|
|1/2 cup||sun-dried tomato, packed without oil|
|2 tablespoons||olive oil|
|3 cups||thinly sliced onions|
|2 cups||chopped red bell peppers (1 1/2 medium)|
|4||garlic cloves, minced|
|1 teaspoon||hungarian sweet paprika|
|1/4 teaspoon||crushed red pepper|
|1/2 cup||dry white wine|
|1 (14-ounce) can||artichoke hearts, drained and chopped|
|2 tablespoons||sliced ripe olives|
|chopped basil (optional)|
To prepare polenta, bring water to a boil in a large saucepan; stir in butter and salt. Gradually add cornmeal, stirring well with a whisk. Cook 5 minutes, stirring constantly. Reduce heat to medium; cook 15 minutes, stirring frequently. Stir in corn; cook 1 minute. Remove from heat; stir in cheese, sour cream, and basil. Cover; set aside.
To prepare ragout, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 15 minutes or until lightly browned, stirring frequently. Add bell pepper and garlic; cook 15 minutes or until golden brown, stirring frequently. Stir in paprika and crushed red pepper. Add tomatoes, wine, water, and artichokes; stir well. Cover, reduce heat to low; simmer 10 minutes. Stir in olives. Serve over polenta. Garnish with chopped basil, if desired.