Agronika Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, combine water, milk, and 1 teaspoon salt. Bring to a gentle simmer over medium heat.

Whisk in polenta

Slowly pour the cornmeal into the simmering liquid in a steady stream while whisking or stirring constantly to prevent lumps.

Cook and stir

Reduce heat to low and continue stirring frequently with a wooden spoon for 20–25 minutes, until polenta is thick, smooth, and pulls away slightly from the sides. If it becomes too thick, add up to 1/4 cup water or milk to loosen.

Finish with butter and cheese

Stir in the butter, grated Parmesan, remaining 1/4 teaspoon salt, and black pepper until melted and fully incorporated. Keep warm, covered, on the lowest heat or in a warm oven (200°F/95°C) while you make the ragù.

Sauté aromatics

Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion and a pinch of salt and cook until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Cook peppers

Add the diced red bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Deglaze and build flavor

If using, pour in the red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 2 minutes.

Add tomatoes and seasonings

Stir in crushed tomatoes and tomato paste, then add dried oregano, red pepper flakes, and 1/2 teaspoon salt. Bring to a gentle simmer, reduce heat to low, and simmer, uncovered, 12–15 minutes so the sauce thickens and the flavors concentrate.

Finish ragù

Stir in sliced fresh basil, adjust seasoning to taste (add a pinch more salt if needed), and remove from heat.

Make herb oil

In a small bowl combine 2 tablespoons olive oil, chopped parsley, and lemon zest. Stir and set aside to let the flavors meld.

Assemble and serve

Spoon a generous portion of warm polenta into shallow bowls. Top with a ladle of tomato-pepper ragù. Drizzle each serving with the herb oil, sprinkle with crumbled ricotta salata or feta if using, and finish with an extra turn of black pepper. Serve immediately.