Meatless Mondays – Plenta with Artichoke and Olive Ragu

hearty meatless dish!

hearty meatless dish!

This is a very hearty looking recipe.  I think I would personally add some mushrooms and use fresh corn:)

  • Polenta:
  • 5 cupswater
  • 1 tablespoonbutter
  • 1/4 teaspoonsalt
  • 1 cupstone-ground yellow cornmeal
  • 1 cupfrozen whole-kernel corn, thawed
  • 1/2 cup(2 ounces) shredded fresh Parmesan cheese
  • 3 tablespoonsfat-free sour cream
  • 1 tablespoonchopped fresh basil
  • Ragout:
  • 1 cupboiling water
  • 1/2 cupsun-dried tomatoes, packed without oil
  • 2 tablespoonsolive oil
  • 3 cupsthinly sliced onion
  • 2 cupschopped red bell pepper
  • 4 garlic cloves, minced
  • 1 teaspoonHungarian sweet paprika
  • 1/4 teaspooncrushed red pepper
  • 1/2 cupdry white wine
  • 1/2 cupwater
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 tablespoonssliced ripe olives
  • Chopped basil (optional)

Preparation

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.

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