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Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout

  • 4servings
  • 366calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cups water

  2. 1 tablespoon butter

  3. 1/4 teaspoon salt

  4. 1 cup stone-ground yellow cornmeal

  5. 1 cup frozen whole-kernel corn, thawed

  6. 1/2 cup (2 ounces) shredded fresh Parmesan cheese

  7. 3 tablespoons fat-free sour cream

  8. 1 tablespoon chopped fresh basil

  9. 1 cup boiling water

  10. 1/2 cup sun-dried tomatoes, packed without oil

  11. 2 tablespoons olive oil

  12. 3 cups thinly sliced onion

  13. 2 cups chopped red bell pepper

  14. 4 garlic cloves, minced

  15. 1 teaspoon Hungarian sweet paprika

  16. 1/4 teaspoon crushed red pepper

  17. 1/2 cup dry white wine

  18. 1/2 cup water

  19. 1 (14-ounce) can artichoke hearts, drained and chopped

  20. 2 tablespoons sliced ripe olives

  21. Chopped basil

Instructions Jump to Ingredients ↑

  1. 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.

  2. To prepare ragout, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice.

  3. 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.

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