Polenta with Artichoke Ragout

2018-12-24
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Ingredients

  • 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

Method

Step 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.

Step 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.

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