Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this warm, filling vegetarian dish as a main course. Ingredients:
5 cups water |
1 tablespoon butter |
1/4 teaspoon salt |
1 cup stone-ground yellow cornmeal |
1 cup frozen whole-kernel corn, thawed |
1/2 cup (2 ounces) shredded fresh parmesan cheese |
3 tablespoons fat-free sour cream |
1 tablespoon chopped fresh basil |
1 cup boiling water |
1/2 cup sun-dried tomatoes, packed without oil |
2 tablespoons olive oil |
3 cups thinly sliced onion |
2 cups chopped red bell pepper |
4 garlic cloves, minced |
1 teaspoon hungarian sweet paprika |
1/4 teaspoon crushed red pepper |
1/2 cup dry white wine |
1/2 cup water |
1 (14-ounce) can artichoke hearts, drained and chopped |
2 tablespoons sliced ripe olives |
chopped basil (optional) |
Directions:
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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