Cherry Tomato Ragu With Polenta
This hearty and comforting dish brings together the vibrant flavors of slow-cooked tomatoes with aromatic shallots, celery, and garlic. The rich tomato ragù, simmered to juicy perfection, pairs beautifully with creamy polenta, creating a satisfying meal that is both delicious and easy to prepare. Top it off with fresh basil for a burst of herbal freshness that elevates this dish to a whole new level of flavor.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 large shallots, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, smashed
- 2 fresh oregano sprigs
- 2 Tbs. dry white wine
- 1 tsp. red wine vinegar
- 2 Tbs. plus 9 cups water
- 2 1/2 lb. cherry or grape tomatoes, halved or left whole if small
- 1/2 tsp. plus 1 Tbs. salt
- Freshly ground pepper, to taste
- 2 cups instant polenta
- 3 Tbs. coarsely chopped fresh basil
Instructions
- In a large, heavy fry pan over medium heat, warm the olive oil. Add the shallots and celery and sauté until lightly golden, about 6 minutes. Add the garlic and oregano sprigs and cook for 1 minute more. Pour in the wine, vinegar and the 2 Tbs. water and stir to scrape up the browned bits on the pan bottom. Transfer the contents of the pan to a slow cooker. Stir in the tomatoes, the 1/2 tsp. salt and several grinds of pepper. Cover and cook on low according to the manufacturer’s instructions for 3 to 4 hours, stirring 2 or 3 times if possible. The tomatoes should be mostly broken down and the sauce should be juicy. Remove and discard the oregano sprigs.
- Just before the sauce is ready, in a saucepan over high heat, bring the 9 cups water and the 1 Tbs. salt to a boil. Reduce the heat to low and add the polenta in a slow, steady stream while whisking constantly. Cook, stirring constantly, until the polenta thickens and starts to pull away from the sides of the pan, about 5 minutes.
- Divide the soft polenta among warm shallow bowls, top each portion with a heaping spoonful of the ragù, sprinkle with the basil and serve immediately. Serves 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
Yield
Serves 8.
Comments
No comments found.