Creamy Polenta With Tomato-Corn Ragout Recipe

Name: Creamy Polenta With Tomato-Corn Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; Salt; 1 1/2 cups coarse polenta (not instant); 1/2 cup mascarpone cheese, plus more for serving; 1/2 cup freshly grated Parmesan cheese (2 ounces); 2 tablespoons unsalted butter; Freshly ground pepper; 1 tablespoon canola oil; 1 cup finely chopped Vidalia onion; 2 1/2 cups fresh corn kernels (from 4 ears); 2 tablespoons finely chopped seeded jalapeno; 1 1/2 pounds tomatoes--cored, seeded and coarsely chopped; 1/4 cup coarsely chopped basil; 1/4 cup coarsely chopped mint; 4 thyme sprigs, for garnish

Servings: persons

8 cups water
Salt
1 1/2 cups coarse polenta (not instant)
1/2 cup mascarpone cheese, plus more for serving
1/2 cup freshly grated Parmesan cheese (2 ounces)
2 tablespoons unsalted butter
Freshly ground pepper
1 tablespoon canola oil
1 cup finely chopped Vidalia onion
2 1/2 cups fresh corn kernels (from 4 ears)
2 tablespoons finely chopped seeded jalapeno
1 1/2 pounds tomatoes--cored, seeded and coarsely chopped
1/4 cup coarsely chopped basil
1/4 cup coarsely chopped mint
4 thyme sprigs, for garnish

1
Bring the water to a boil in a medium nonstick saucepan. Add a pinch of salt, then slowly add the polenta in a steady, thin stream, stirring constantly, to avoid lumps. Cook over moderately low heat, stirring often, until tender and very thick, about 35 minutes. Remove the pan from the heat and stir in 1/2 cup of the mascarpone, the Parmesan and 1 tablespoon of the butter. Season with salt and pepper and keep warm.
2
Meanwhile, melt the remaining 1 tablespoon of butter in the oil in a large nonstick skillet. Add the onion and cook over moderately high heat until softened but not browned, about 4 minutes. Add the corn and jalapeno and cook until the corn is tender, about 5 minutes. Stir in the tomatoes, season with salt and pepper and cook until just warmed through and some of the tomato juices have been released, about 5 minutes. Stir in the basil and mint.
3
Stir the polenta; add a little hot water if it is too thick and spoon into bowls. Top with the tomato-corn ragout, garnish with thyme sprigs and serve hot. Pass more of the mascarpone cheese at the table.
4
Wine Recommendation: A round, rich Merlot would complement the polenta perfectly and have enough edge to balance the sauce. Consider the 1995 Meerlust from South Africa or the 1996 Silverado from California.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups water, Salt, 1 1/2 cups coarse polenta (not instant), 1/2 cup mascarpone cheese, plus more for serving, and more.

Yes, Creamy Polenta With Tomato-Corn Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Polenta With Tomato-Corn Ragout

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