Weekly Winner – Punching Up Polenta

In general, I’m not a big fan of corn meal. I realize I may have to relinquish my “foodie” card for saying this but I prefer flour tortillas to corn, I can take or leave corn bread, and before this meal, polenta was simply mashed potatoes’ overrated, snobby cousin. Then I made Creamy Polenta with Burst Cherry Tomato-and-Red Wine Ragout. I have to admit, it may have just made a convert out of me.

The recipe comes from Food & Wine magazine. The polenta is creamy, rich and decadent (thanks to the whole milk and copious amounts of butter). No, the butter is not in the recipe but trust me… it’s necessary. The ragout is bright, acidic and just a tad bitter which makes it the perfect topping to seep through and over the bowl of polenta. Coziness and comfort in a bowl.

Creamy Polenta with Burst Cherry Tomato-and-Red Wine Ragout

Serves 4

Ingredients:

For the polenta:

3 cups whole milk

2 cups water

2 garlic cloves, smashed

4 thyme sprigs

1 Tbsp kosher salt

1/2 tsp black pepper

1 Cup uncooked coarse-ground polenta

Copious amounts of butter — OK, I think I only added about 4-5 tablespoons

For the Ragout:

1/2 cup extra-virgin olive oil

4 cups mixed cherry tomatoes

1-1/4 tsp kosher salt, divided

1/4 tsp black pepper

4 garlic cloves, minced

1/2 tsp crushed red pepper, or more to taste

1 cup dry red wine

2 cups thinly sliced leafy greens (such as Swiss chard, lacinato kale, or tatsoi) – I used Swiss chard

1/3 cup thinly sliced fresh basil, plus torn leaves, for garnish

2 Tbsp unsalted butter, cut into pieces

1 tsp fresh lemon juice

Procedure:

• Bring milk, 2 cups water, garlic, thyme, salt, and black pepper to a boil in a large saucepan over medium-high, stirring occasionally. Reduce heat to medium-low; remove and discard garlic and thyme, and bring to a gentle simmer. Gradually add polenta in a slow stream, whisking constantly until thickened. Return to a gentle simmer over medium-low. Reduce heat to low, and cook, stirring and scraping bottom of pot often, until tender and creamy, 30 to 35 minutes.  Add butter while stirring.
• Heat oil in a large skillet over medium-high just until fragrant. Carefully add tomatoes, 1 teaspoon salt, and black pepper. Reduce heat to medium, and cook, stirring often, until most of the tomatoes have burst and juices start to release, 8 to 10 minutes. Cook, stirring occasionally, until tomatoes begin to stick to bottom of pan and sauce has thickened, 8 to 10 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add red wine, and cook, stirring occasionally, until a glossy sauce forms, about 10 minutes. Add greens, and cook, stirring constantly, until wilted, about 30 seconds. Stir in sliced basil and butter. Remove from heat, and stir in lemon juice. Season with remaining 1/4 teaspoon salt.  
• Divide polenta evenly among bowls; top with ragout. Garnish servings with torn basil.