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Polenta with Artichoke and Pea Sauce

17/11/2023

Polenta with Artichoke and Pea Sauce is a delicious and comforting dish, perfect for the colder months. Here is the list of ingredients and the preparation:

Ingredients

  • For the polenta:

    • 250 g of cornmeal for polenta
    • 1 liter of water
    • Salt, to taste

  • For the artichoke and pea sauce:

    • 4 fresh artichokes
    • 200 g of peas (fresh or frozen)
    • 1 small onion
    • 2 cloves of garlic
    • 400 g of tomato puree
    • 100 ml of vegetable broth
    • Extra virgin olive oil, to taste
    • Salt and pepper, to taste
    • A bunch of fresh parsley
    • Grated parmesan cheese (optional)

Preparation

  1. Preparing the polenta:

    • Bring salted water to a boil in a large pot.
    • Gradually add the cornmeal, pouring it in a rain and stirring continuously with a whisk to prevent lumps from forming.
    • Lower the heat and continue stirring with a wooden spoon until the polenta easily comes off the sides of the pot (about 40–50 minutes).
    • When ready, turn off the heat and let the polenta rest for a few minutes.

  2. Preparing the artichoke and pea sauce:

    • Clean the artichokes by removing the outer harder leaves and the tips, then cut them into wedges and immerse them in lemon water to prevent them from darkening.
    • In a large pan, gently fry the finely chopped onion and garlic in a drizzle of extra virgin olive oil.
    • Add the drained artichokes and peas, then sauté for a few minutes.
    • Pour in the tomato puree and vegetable broth, season with salt and pepper, and let it simmer on medium-low heat for about 20 minutes, until the sauce thickens and the artichokes are tender.
    • At the end of cooking, add the chopped parsley.

  3. Completing the dish:

    • Spread a bed of polenta on the plate and top with the artichoke and pea sauce.
    • If you wish, sprinkle with grated parmesan cheese.

Finally, an Italian touch can be the addition of a drizzle of raw oil over the finished dish to enhance the flavors. This dish pairs well with a cool, slightly aromatic Italian white wine like a Friulano or a Verdicchio.

Curiosity

Polenta has a history that dates back to very ancient times, known by the Romans, but found its consecration in Italian culinary culture with the introduction of maize from the Americas in the 16th century. Once considered food for the less affluent classes, today polenta is appreciated for its versatility and presence in the menus of high-end restaurants.

Polenta with Artichoke and Pea Sauce