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Polenta with Artichoke Ragout

For Polenta:

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

 

For Artichoke Ragout:

3 tablespoons extra-virgin olive oil

1 red bell pepper, seeded and coarsely chopped
1 cup chopped onions
3 garlic cloves, minced
1 (10-ounce) package frozen artichoke hearts, thawed and chopped
1 cup chopped pitted Mediterranean olives such as Kalamata
1/4 cup capers, drained
1 (14-ounce) can diced tomatoes, undrained
Freshly grated Parmesan

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.
2. 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.

Serves 4.

Adapted from a recipe by Sara Moulton.