Polenta with Spoiy Tomato-Mushroom Ragù
For an even quicker version, use precooked polenta, available in the
produce section of well-stocked supermarkets. Cut it into slices and
sauté in a skillet in a small amount of olive oil, then top with the sauce.
1½ cups polenta or coarse-ground cornmeal
½ teaspoon salt
1 tablespoon olive oil
1 yellow onion, chopped
3 garlic cloves, chopped
8 ounces white or cremini mushrooms, chopped
3 cups marinara sauce
1 teaspoon ground fennel seeds
1 teaspoon dried basil
½ teaspoon red pepper flakes
½ teaspoon dried marjoram
Bring 6 cups water to a boil in a large pot. Slowly stream in the polenta and add the salt, whisking constantly. Decrease the heat to medium-low and continue whisking until the polenta pulls away from the sides of the pot, about 20 minutes. Keep warm.
Heat the oil in a saucepan over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Add the garlic and mushrooms and cook until softened, about 3 minutes. Stir in the marinara sauce, fennel seeds, basil, red pepper flakes, and marjoram. Decrease the heat to low and
simmer for 10 minutes. To serve, spoon the warm polenta into shallow bowls and top with the sauce.
SERVES 4
Inspired by a sublime risotto my husband enjoyed at a truck-stop
restaurant in the middle of Tuscany, I have created this version so he can have it without traveling to Italy. Since fresh artichokes are
prohibitively expensive for most of us to chop up in a recipe, the frozen variety works just fine. You can use canned artichoke hearts if you
prefer; just be sure they are water packed and not the jarred marinated variety, as the flavor would be too strong.
2 tablespoons olive oil
1½ cups frozen artichoke hearts, thawed and chopped
2 garlic cloves, minced
1½ cups Arborio rice
½ cup dry white wine
4½ cups vegetable broth, heated
Salt and freshly ground black pepper
¼ cup chopped fresh basil
Heat the oil in a large saucepan over medium heat. Add the artichoke
hearts and garlic. Cover and cook for 5 minutes. Add the rice and stir to coat with the oil. Add the wine and stir gently until the liquid has been
absorbed. Add the broth 1 cup at a time, stirring until the liquid has been absorbed before the next addition. Add salt and pepper to taste. Simmer until the desired consistency is reached, about 30 minutes. Add the basil; taste and adjust the seasonings, if needed. Serve immediately.
SERVES 4
This recipe is a spin-off of a childhood favorite: escarole and white
beans. In this version, I use kale instead of escarole and mahogany-
colored kidney beans instead of white beans. For extra flavor, I’ve added Kalamata olives and lemon zest. It can be served over whole grains or
pasta, or alone with toasted garlic bread.
1 tablespoon olive oil
1 large onion, chopped
Salt and freshly ground black pepper
3 garlic cloves, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2 cups vegetable broth
10 ounces kale, stemmed and chopped
1½ cups cooked or 1 (15.5-ounce) can dark red kidney beans or other red beans, drained and rinsed
½ cup pitted Kalamata olives, halved
2 teaspoons grated lemon zest
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and season with salt and black pepper. Cook until softened, 5 minutes. Stir in the garlic, basil, oregano, and red pepper flakes and cook for 30 seconds. Add the broth and bring to a boil. Stir in the kale, cover, and cook until
wilted. Uncover and stir to mix well. Add the beans and more salt and
pepper as needed, depending on the saltiness of your broth. Simmer until the kale is tender and the flavors have developed, about 10 minutes. Just before serving, drain off the liquid, then stir in the olives and lemon zest. Serve hot.
SERVES 4 TO 6
Fragrant spices punctuate this mouthwatering stew that’s thick with
colorful vegetables, sweet potatoes, and chickpeas. Serve over couscous.
1 tablespoon olive oil
1 large yellow onion, chopped
1 large carrot, chopped
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large sweet potatoes, peeled and diced
8 ounces green beans, trimmed and cut into 1-inch lengths
1½ cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1½ cups water or vegetable broth
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley or cilantro
1 teaspoon fresh lemon juice
Heat the oil in a large pot over medium heat. Add the onion, carrot,
garlic, and ginger. Cover and cook until softened, about 10 minutes. Stir in the coriander,cumin, turmeric, cinnamon, and nutmeg. Add the sweet
potatoes, green beans, chickpeas, and tomatoes. Stir in the water and bring to a boil. Decrease the heat to low and season with salt and pepper to taste.
Cover and simmer until the vegetables are tender, about 20 minutes. Uncover, stir in the parsley and lemon juice, and cook for 10 minutes longer. Taste and adjust the seasonings, if needed. Serve hot.
