Polenta with Chicken and Artichoke–Tomato Sauce

- 3 cups water
- 1 cup polenta
- 7 tablespoons olive oil
- 2 onions, sliced thin
- 6 cloves garlic, minced
- 2 red bell peppers, diced
- 2 cups mushrooms, sliced
- 2 tablespoons chopped fresh basil  or 2 teaspoons dried
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 teaspoon salt
- 4 cups diced fresh tomatoes or 2 (14-ounce) cans diced tomatoes
- 2 cups canned and drained artichoke hearts
- 1 cup red wine
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 1/4 cup unbleached flour
- 1 cup water
- 2 pounds chicken or tofu, cut into large pieces about 1 inch by 2 inches
- 1/2 to 1 cup thinly shaved or grated Asiago or other flavorful cheese (optional)
Instructions:
Polenta is most often thought of as comfort food. In this dish, it is presented with the rich, elegant flavor of garlic and artichokes. It is easy to prepare, so it’s a perfect choice for a dinner with friends when you want them to feel special, yet you want to have time to enjoy their company.
- Bring the water to a boil, then slowly add the polenta, whisking regularly to remove lumps. Simmer the mixture and continue stirring it for about 5 minutes. Remove the polenta from the heat and spread it in a 9×13-inch pan to cool.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the onion, garlic, peppers, and mushrooms. Add the basil, rosemary, salt, tomatoes, artichokes, red wine, miso, and maple syrup. In a small bowl whisk the flour and water together until creamy and stir into the tomato mixture to thicken it.
- In a separate pan, heat 1 tablespoon of olive oil over medium heat and brown the chicken or tofu until it’s cooked through. Add the chicken or tofu to the sauce and simmer over low heat for about 15 minutes.
- Cut the polenta into shapes—triangles, circles, or squares— about 2 inches across. In a large skillet, heat the remaining 4 tablespoons of olive oil and brown the polenta on all sides. Serve with a generous spoonful of sauce on top. If you like, sprinkle grated or thinly shaved Asiago or another flavorful cheese on top.