Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout

Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout
Photo by Beatriz Dacosta

Ingredients

  • 2 tablespoons sliced ripe olives
  • 1 cup stone-ground yellow cornmeal
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons olive oil
  • ½ cup sun-dried tomatoes, packed without oil
  • 1 tablespoon butter
  • ½ cup dry white wine
  • + 16 more ingredients
    • 5 cups water
    • 1 teaspoon Hungarian sweet paprika
    • 1 (14-ounce) can artichoke hearts, drained and chopped
    • 1 cup frozen whole-kernel corn, thawed
    • 3 tablespoons fat-free sour cream
    • ¼ teaspoon crushed red pepper
    • ½ cup water
    • 4 garlic cloves, minced
    • 1 cup boiling water
    • Chopped basil (optional)
    • ¼ teaspoon salt
    • Ragout:
    • Polenta:
    • 2 cups chopped red bell pepper
    • 3 cups thinly sliced onion
    • ½ cup (2 ounces) shredded fresh Parmesan cheese

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 chee...

View full recipe at My Recipes

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