82 FEBRUARY 2021
TOTAL 45 MIN; SERVES 4P O L E N TA
3 cups whole milk
2 cups water
2 garlic cloves, smashed
4 (5-inch) thyme sprigs
1 Tbsp. kosher salt
1 / 2 tsp. black pepper
1 cup uncooked coarse-ground
polenta
RAGOUT
1 / 2 cup extra-virgin olive oil
4 cups mixed cherry tomatoes (such
as Black Cherry, Sun Gold, and
Green Zebra)
11 /^4 tsp. kosher salt, divided
1 /^4 tsp. black pepper
4 garlic cloves, minced
1 / 2 tsp. crushed red pepper, or more to
taste
1 cup (8 oz.) dry red wine
2 cups thinly sliced leafy greens
(such as Swiss chard, lacinato kale,
tatsoi, or napa cabbage)
1 /^3 cup thinly sliced fresh basil, plus
torn leaves, for garnish
2 Tbsp. unsalted butter, cut into
pieces
1 tsp. fresh lemon juice- Make the polenta: Bring milk, 2 cups
water, garlic, thyme, salt, and black pepper
to a boil in a large saucepan over medium-
high, stirring occasionally. Reduce heat to
medium-low; remove and discard garlic
Laced with ribbons of hearty greens, Julia Sullivan’s savory garden tomato ragout
pops with bright flavor, the perfect accompaniment to a canvas of creamy polenta.
The polenta is cooked with milk for a comforting vegetarian main. Garlic and basil
punch up this modern classic; it’s an easy addition to your weeknight rotation.and thyme, and bring to a gentle simmer.
Gradually add polenta in a slow stream,
whisking constantly until thickened.
Return to a gentle simmer over medium-
low. Reduce heat to low, and cook, stirring
and scraping bottom of pot often, until
tender and creamy, 30 to 35 minutes.- While polenta cooks, make the
ragout: Heat oil in a large skillet over
medium-high just until fragrant. Carefully
add tomatoes, 1 teaspoon salt, and black
pepper. Reduce heat to medium, and
cook, stirring often, until most of the
tomatoes have burst and juices start
to release, 8 to 10 minutes. Cook, stir-
ring occasionally, until tomatoes begin
to stick to bottom of pan and sauce has
thickened, 8 to 10 minutes. Add garlic
and crushed red pepper; cook, stirring
constantly, until fragrant, about 30 sec-
onds. Add red wine, and cook, stirring
occasionally, until a glossy sauce forms,
about 10 minutes. Add greens, and cook,
stirring constantly, until wilted, about 30
seconds. Stir in sliced basil and butter.
Remove from heat, and stir in lemon juice.
Season with remaining^1 / 4 teaspoon salt. - Divide polenta evenly among bowls; top
with ragout. Garnish servings with torn
basil. —JULIA SULLIVAN, HENRIETTA RED,
NASHVILLE
MAKE AHEAD Ragout can be made up to 3
days ahead and stored in an airtight
container in refrigerator.
WINE Medium-bodied, lightly herbal
Italian red: 2017 Russiz Superiore Collio
Cabernet Franc
Creamy Polenta with
Burst Cherry Tomato–
and–Red Wine Ragout
C O OK THE
H A RV E S T