Corn polenta with spicy tomato ragout
A recipe that combines the creamy texture of polenta with the rich and spicy flavors of a globally-inspired tomato ragout.
For the corn polenta
In a large saucepan, bring the water or vegetable broth to a boil. Add a pinch of salt.
Gradually whisk in the cornmeal, ensuring there are no lumps. Reduce the heat to low.
Continue to cook, stirring frequently, for about 20-25 minutes or until the polenta is creamy and has thickened. If the mixture becomes too thick, you can add a bit more water or broth.
Stir in the coconut milk and continue to cook for another 5 minutes, stirring constantly.
Remove from heat and stir in the butter or olive oil. If using, mix in the grated Parmesan cheese until well combined. Adjust salt to taste.
For the spicy tomato ragout
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and chopped chilies to the skillet and sauté for another 1-2 minutes.
Stir in the diced tomatoes, curry powder, smoked paprika, and olives. Bring the mixture to a simmer.
Reduce the heat to low and let the ragout simmer for about 15-20 minutes, allowing the flavors to meld. Stir occasionally.
Season with salt and pepper to taste.
Spoon the creamy corn polenta onto individual plates or a large serving platter.
Top the polenta with the spicy tomato ragout, ensuring each serving gets a generous portion.
Garnish with chopped fresh cilantro or parsley.
Serve immediately and enjoy!
Use Jalapeño or Serrano chilies.
Think of incorporating ingredients like coconut milk (Asia) and perhaps a hint of curry (India) as the addition of coconut milk and curry powder brings a unique twist to the dish, symbolizing the melding of cultures and flavors from around the world. To do so, substitute the light cream with the same amount of coconut milk, and substitutye half the smoked paprika with 1/2 teaspoon of curry powder.
Food in U.S.A.