Creamy Polenta With Artichoke, Caramelized Onion, And Olive Ragout

• Polenta:
• 5 cups water
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1 cup stone-ground yellow cornmeal
• 1 cup frozen whole-kernel corn, thawed
• 1/2 cup (2 ounces) shredded fresh Parmesan cheese
• 3 tablespoons fat-free sour cream
• 1 tablespoon chopped fresh basil
• Ragout:
• 1 cup boiling water
• 1/2 cup sun-dried tomatoes, packed without oil
• 2 tablespoons olive oil
• 3 cups thinly sliced onion
• 2 cups chopped red bell pepper
• 4 garlic cloves, minced
• 1 teaspoon Hungarian sweet paprika
• 1/4 teaspoon crushed red pepper
• 1/2 cup dry white wine
• 1/2 cup water
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 2 tablespoons sliced ripe olives
• Chopped basil (optional)

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

polenta, water, butter, salt, stoneground yellow cornmeal, corn, parmesan cheese, sour cream, fresh basil, ragout, boiling water, tomatoes, olive oil, onion, red bell pepper, garlic, sweet paprika, red pepper, white wine, water, hearts, olives, basil

Taken from www.myrecipes.com/recipe/creamy-polenta-with-artichoke-caramelized-onion-olive-ragout (may not work)