Creamy Polenta with Tomato-Corn Ragout

Name: Creamy Polenta with Tomato-Corn Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters coarsely chopped basil; 1 Tbsp canola oil; 591 milliliters fresh corn kernels (from 4 ears); 2 Tbsps finely chopped seeded jalapeño; 118 milliliters mascarpone cheese, plus more for serving; 59 milliliters coarsely chopped mint; 57 grams 1/2 cup freshly grated Parmesan cheese; 4 servings Freshly ground pepper; 355 milliliters coarse polenta (not instant); 4 servings Salt; 4 thyme sprigs, for garnish; 680 grams tomatoes--cored, seeded and coarsely chopped; 2 Tbsps unsalted butter; 237 milliliters finely chopped Vidalia onion; 2 liters water

Creamy Polenta with Tomato-Corn Ragout might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 616 calories, 18g of protein, and 28g of fat per serving. This recipe serves 4. Head to the store and pick up coarse polenta, jalapeño, mascarpone cheese, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring the water to a boil in a medium nonstick saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add a pinch of salt, then slowly add the polenta in a steady, thin stream, stirring constantly, to avoid lumps. Cook over moderately low heat, stirring often, until tender and very thick, about 35 minutes.

Ingredients you will need

Polenta

Salt

Remove the pan from the heat and stir in 1/2 cup of the mascarpone, the Parmesan and 1 tablespoon of the butter. Season with salt and pepper and keep warm.

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Salt And Pepper

Mascarpone

Parmesan

Butter

Equipment you will use

Frying Pan

Meanwhile, melt the remaining 1 tablespoon of butter in the oil in a large nonstick skillet.

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Butter

Cooking Oil

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Frying Pan

Add the onion and cook over moderately high heat until softened but not browned, about 4 minutes.

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Onion

Add the corn and jalapeo and cook until the corn is tender, about 5 minutes. Stir in the tomatoes, season with salt and pepper and cook until just warmed through and some of the tomato juices have been released, about 5 minutes. Stir in the basil and mint.

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Salt And Pepper

Tomato

Basil

Corn

Mint

Stir the polenta; add a little hot water if it is too thick and spoon into bowls. Top with the tomato-corn ragout, garnish with thyme sprigs and serve hot. Pass more of the mascarpone cheese at the table.

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Mascarpone

Fresh Thyme

Polenta

Tomato

Water

Corn

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Bowl

Wine Recommendation: A round, rich Merlot would complement the polenta perfectly and have enough edge to balance the sauce. Consider the 1995 Meerlust from South Africa or the 1996 Silverado from California.

Ingredients you will need

Polenta

Wine