Serve this warm, filling vegetarian dish as a main course.
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)
How to Make It
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.
To prepare ragout, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice.
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.