Creamy Polenta With Grilled Artichoke Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, bring 4 cups water, 1 cup whole milk and 1 tsp salt to a gentle simmer over medium heat.

Cook polenta

Slowly whisk in 1.5 cups coarse cornmeal in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon or whisk, until thick and creamy, about 20–25 minutes (polenta should pull away slightly from the sides).

Finish with butter and cheese

Remove from heat and stir in 3 tbs unsalted butter, 3/4 cup grated Parmesan, 1/2 tsp black pepper and adjust salt to taste (add additional up to 1/2 tsp if needed). Keep warm covered while you prepare other components.

Prepare artichokes

Trim the artichokes: cut about 1 inch off the top, trim the stem flush, and remove tough outer leaves. Halve each artichoke lengthwise and use a spoon to remove the fuzzy choke from each half. Rub the cut surfaces with the halved lemon to prevent browning.

Pre-cook artichokes

Place artichoke halves in a steamer basket over boiling water, cover and steam until tender when pierced with a knife, about 15–20 minutes depending on size. Drain and pat dry.

Marinate and grill

Whisk 3 tbs olive oil with 1 tsp minced garlic, 3/4 tsp salt and 1/4 tsp black pepper. Brush the mixture over the artichoke halves. Heat a grill pan or outdoor grill to medium-high. Grill cut-side down until char marks appear and edges are slightly crisp, about 3–4 minutes per side. Keep warm.

Heat 1 tbs olive oil in a skillet over medium-high heat. Add 1.5 cups drained butter beans and spread into a single layer. Leave undisturbed for 2–3 minutes to develop color, then stir and toast another 2–3 minutes until edges are golden and beans are heated through.

Season the beans with 1/2 tsp kosher salt, 1/2 tsp smoked paprika and 1/2 tsp lemon zest. Toss for 30 seconds to combine and remove from heat.

Heat 1 tbs olive oil in a medium skillet over medium heat. Add 1 finely chopped shallot and sauté until soft and translucent, about 3–4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

If using, add 2 tbs dry white wine and simmer until mostly evaporated, about 1–2 minutes. Stir in 14 oz crushed tomatoes, 1 tbs tomato paste, 1/4 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low and simmer gently uncovered until slightly thickened, about 10–12 minutes.

Stir in 2 tbs torn fresh basil at the end and adjust seasoning to taste.

Spoon a generous portion of warm creamy polenta into shallow bowls.

Top each portion with a few spoonfuls of tomato ragu, arrange two grilled artichoke halves (or 3–4 pieces) over the polenta, and scatter toasted butter beans around.

Sprinkle with extra 1/4 cup grated Parmesan, drizzle 1 tbs extra-virgin olive oil over each serving, and garnish with 1 tbs chopped parsley and a lemon wedge on the side. Serve immediately.