Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Health March 2002


Credit: Beatriz Dacosta

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

366 calories; calories from fat 29%; fat 12.5g; saturated fat 4.9g; mono fat 4.8g; poly fat 1.3g; protein 13.7g; carbohydrates 52.2g; fiber 7.7g; cholesterol 18mg; iron 2.4mg; sodium 983mg; calcium 216mg.