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Ingredients

• 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)

Description

Serve This Warm, Filling Vegetarian Dish As A Main Course.

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