Beatriz Dacosta
Yield
serves 4 (serving size: 1 cup polenta and 3/4 cup ragout)

Serve this warm, filling vegetarian dish as a main course.

How to Make It

Step 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.

Step 2

To prepare ragout, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice.

Step 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.

Ratings & Reviews

NCP060207's Review

NCP060207
December 04, 2011
The flavors were not right in this recipe. The polenta was too runny and it didn't seem to be cohesive in its flavoring. Some canned tomatoes may have helped but I won't be making this again.