Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout

Ingredients

• 14 ounce artichoke hearts drained chopped canned
• 1 tablespoon butter 
• 1 cup corn kernels frozen thawed
• 0.3 teaspoon pepper red crushed
• 0.5 cup wine dry white
• 1 tablespoon basil fresh chopped
• 1 tablespoon basil fresh chopped
• 4  garlic clove minced
• 1 cup cornmeal yellow stone-ground
• 1 teaspoon paprika sweet
• 2 tablespoons olive oil 
• 2 tablespoons olives ripe sliced
• 3 cups onion thinly sliced
• 2 ounces parmesan fresh shredded
• 2 cups bell pepper red chopped
• 0.3 teaspoon salt 
• 3 tablespoons cream fat-free sour
• 0.5 cup sun-dried olives packed
• 0.5 cup water 
• 1 cup water boiling
• 5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. 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.
2. Remove from heat; stir in cheese, sour cream, and basil. Cover; set aside.
3. To prepare ragout, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft.
4. Drain and slice.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add onion; cook 15 minutes or until lightly browned, stirring frequently.
7. Add bell pepper and garlic; cook 15 minutes or until golden brown, stirring frequently. Stir in paprika and crushed red pepper.
8. Add tomatoes, wine, water, and artichokes; stir well. Cover, reduce heat to low; simmer 10 minutes. Stir in olives.
9. Serve over polenta.
10. Garnish with chopped basil, if desired.