I’m de-stocking my kitchen so I’m preparing recipes that use existing items. This one really took a bite out of my stock. I’m also detoxing (too much chilled wine this summer) and this dish uses ½ cup of white wine – just about the remainder of an opened bottle. Surely it’s a sin to waste wine and I can stay true to my cleansing. And oh – it’s vegetarian, very good! A great season transitional meal.
- 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)
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.