Ingredients Jump to Instructions ↓

  1. 1 cup polenta or fine-grained cornmeal

  2. 1 quart water (or chicken or vegetable broth)

  3. 1 teaspoon salt

  4. 2 tablespoons butter

  5. 2 ounces freshly grated Parmesan Salt and fresh ground black pepper For Artichoke Ragout:

  6. 3 tablespoons extra-virgin olive oil

  7. 1 red bell pepper, seeded and coarsely chopped

  8. 1 cup chopped onions

  9. 3 garlic cloves, minced

  10. 1 (10-ounce) package frozen artichoke hearts, thawed and chopped

  11. 1 cup chopped pitted Mediterranean olives such as Kalamata

  12. 1/4 cup capers, drained

  13. 1 (14-ounce) can diced tomatoes, undrained Freshly grated Parmesan

Instructions Jump to Ingredients ↑

  1. For the polenta: 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 bell pepper 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.


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