Polenta with Artichoke Ragout

Ingredients

• 4 fillet anchovy finely chopped
• 8 ounces artichoke hearts drained chopped
• 2 tablespoons butter 
• 14 ounce canned tomatoes diced canned
• 0.3 cup capers drained
• 3  garlic cloves minced
• 4 servings salt and ground pepper fresh black
• 1 cup mediterranean olives such as kalamata pitted chopped
• 3 tablespoons olive oil extra-virgin
• 1 cup onions chopped
• 2 ounces parmesan freshly grated
• 4 servings parmesan freshly grated
• 1 cup polenta fine-grained
• 1 teaspoon salt 
• 1 quart water (or chicken or vegetable broth)

Equipment

• sauce pan
• whisk

Directions

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