Soft Polenta with Chicory and Cannellini Ragu

Similar to a stew, this dish is the perfect mix of creamy and crunchy (thanks to the roasted chicory).

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Ingredients

1 28-ounce can whole tomatoes		1/4 teaspoon sugar, for the chicory
1 15-ounce can cannellini beans, rinsed		1/4 teaspoon red pepper flakes, for the chicory
1 large onion, diced		2 garlic cloves, sliced, for the chicory
2 stalks celery, cut into a 1/4-inch dice		Juice of half lemon, for the chicory
1 large carrot, cut into a 1/4-inch dice		2 tablespoons olive oil, for the chicory
3 cloves garlic, chopped		Splash red wine vinegar, for the chicory
1/4 cup olive oil		1 quart vegetable stock, for the polenta
1/4 teaspoon red pepper flakes		1 cup ground yellow corn meal/polenta
1 teaspoon dried thyme		1 tablespoon butter, for the polenta
1 1/2- to 2-pound bunch chicory or escarole, thoroughly washed, ends discarded and cut into bite-sized pieces		1/4 cup grated parmesan cheese, for the polenta
1 quart vegetable stock, for the chicory

directions

Total:

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1
Heat a large skillet or Dutch oven over medium-high heat. Add olive oil, then onions, celery and carrots and cook for five minutes (or until soft) stirring frequently. Do not let ingredients brown.
2
Add garlic, thyme and red pepper flakes; stir and let cook an additional minute.
3
Add tomatoes (with liquid), stirring to incorporate and breaking them up with a spatula into to bite-sized chunks.
4
Bring to a boil and reduce heat to simmer for 20 minutes. If too much liquid evaporates and the ragu begins to dry, add water or stock a quarter cup at a time—just be sure the ragu retains its thick consistency.
5
Add beans, stir, and taste for salt and pepper. Let simmer for 10 more minutes, adding water if necessary.
6
For the chicory, set a large stockpot—one with a lid—over medium heat on the stovetop. Add oil, red pepper flake and garlic and let cook for a minute before adding the washed chicory—no worries if water still clings to the leaves. Give it a stir and let it wilt for 3 or 4 minutes.
7
Stir in the vegetable stock, sugar, a squeeze of lemon juice and bring to a boil. Reduce heat to a gentle simmer and let it go, lid on, for 20 minutes or until the bitterness is cooked out and the greens are tender. If the greens remain tough or bitter after 20 minutes, put it back to a simmer and let it go, tasting frequently.
8
Add salt and pepper to taste, and if desired, a splash of red wine vinegar.
9
For the polenta, preheat oven to 350 Fahrenheit. Bring the vegetable stock to a boil.
10
Pour the boiling stock into a large, oven-safe vessel and slowly whisk in the polenta, making sure no lumps form.
11
Once incorporated with a whisk, pop polenta in the oven and let it go untouched for 20 minutes.
12
After 20 minutes, whisk in Parmesan and butter, then give it a taste for seasoning—a little salt and pepper may be necessary. If it's drying out to a mashed potato-like consistency, add a touch of water and whisk. If it's good, return to the oven, and immediately turn off heat, but let rest in the still-hot oven for at least 10 minutes. Stir and taste to determine if it's ready.

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Soft Polenta with Chicory and Cannellini Ragu

Ingredients

directions