Polenta with Artichoke Ragout Recipe

Name: Polenta with Artichoke Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup polenta or fine-grained cornmeal; 1 quart water (or chicken or vegetable broth); 1 teaspoon salt; 2 tablespoons butter; 2 ounces freshly grated Parmesan; Salt and fresh ground black pepper; 3 tablespoons extra-virgin olive oil; 1 cup chopped onions; 3 garlic cloves, minced; 3 jars (8 to 12 ounces) artichoke hearts, drained and chopped; 1 cup chopped pitted Mediterranean olives such as Kalamata; 1/4 cup capers, drained; 4 anchovy fillets, finely chopped; 1 (14-ounce) can diced tomatoes; Freshly grated Parmesan

Servings: persons

1 cup polenta or fine-grained cornmeal
1 quart water (or chicken or vegetable broth)
1 teaspoon salt
2 tablespoons butter
2 ounces freshly grated Parmesan
Salt and fresh ground black pepper
3 tablespoons extra-virgin olive oil
1 cup chopped onions
3 garlic cloves, minced
3 jars (8 to 12 ounces) artichoke hearts, drained and chopped
1 cup chopped pitted Mediterranean olives such as Kalamata
1/4 cup capers, drained
4 anchovy fillets, finely chopped
1 (14-ounce) can diced tomatoes
Freshly grated Parmesan

1
Combine polenta, water, and salt in a saucepan.
2
Place over moderately high heat and bring to a boil, whisking every so often.
3
Turn down to a simmer and simmer gently, (partially covered with a lid) for 15 minutes.
4
Stir in the butter and cheese, and season with salt and pepper to taste.
5
Meanwhile, make the sauce: Heat the oil over moderately low heat, add the onion and cook until softened.
6
Add the garlic and cook 2 minutes more.
7
Add all the remaining ingredients and simmer for 10 minutes or until thickened slightly.
8
Serve over warm soft polenta and sprinkle each portion with some of the cheese.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup polenta or fine-grained cornmeal, 1 quart water (or chicken or vegetable broth), 1 teaspoon salt, 2 tablespoons butter, and more.

Yes, Polenta with Artichoke Ragout falls under the Vegetarian 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.

That's it — enjoy your meal!

Polenta with Artichoke Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions