Tuesday, September 30, 2008

polenta with arugula and pepper ragu

6 small tomatoes
5 small red peppers
1 bunch arugula
1/2 large onion
2 cloves garlic, minced
1 can garbanzo beans, rinsed and drained
1 Tbsp extra virgin olive oil
salt and pepper to taste
red pepper flakes (if you like it spicy- we do!)

1 1/2 cups quick-cooking polenta
2 Tbsp butter
1 cup heavy cream
4 1/2 cups water
1 1/2 tsp salt
1 tsp pepper (preferably white)
1 Tbsp Italian seasoning herbs

Ragu: Chop up your veggies into 1/2 inch pieces. While you are waiting for your water to boil for the polenta, heat olive oil in a saute pan on medium heat. Add onions, garlic, tomatoes, red peppers, salt and pepper. Cook, stirring occasionally until the peppers and onions are tender (about 8-10 minutes), and then add the garbanzo beans. After 2 minutes add the arugula, and saute until the arugula is cooked (about 1-2 minutes).

Polenta: Bring water to a boil, add salt and polenta. Turn heat down to medium-low and stir vigorously so as to get out all of the lumps that try to form. After polenta has a smooth consistency and begins to pull away from the sides of the pot when you stir (about 5 minutes), add cream, and butter and stir to incorporate. When polenta is nice and creamy, stir in pepper and herbs, cover and turn off heat.

No comments:

Post a Comment