Olive Ragù on Herbed Polenta

Name: Olive Ragù on Herbed Polenta
Cook time: 25 min
Total time: 25 min
Ingredients: Salt; 1¾ cups (300 g) instant polenta; ½ bunch fresh basil; 1 teaspoon freshly ground black pepper; 1⅓ cups (200 g) cured black olives; 1 carrot, peeled; 1 stalk celery; 2 tablespoons olive oil; 3 tablespoons red wine; 3 tablespoons fresh oregano leaves; 1 teaspoon ground fennel seeds; ¼ teaspoon ground bay leaves; Basil, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Try our super speedy ragù with hearty black olives, fresh oregano, and ground bay leaf. We like to serve it over a creamy polenta flecked with fresh herbs.

Ingredients

For the Herbed Polenta

Salt
1¾ cups (300 g) instant polenta
½

Pasta
Gluten-free
Vegan

Method

To make the polenta, bring 7 cups (1.65 L) salted water to a boil in a large pot. Slowly add the polenta, whisking constantly until there are no lumps. Reduce the heat to low and simmer, whisking until the polenta starts to thicken, about 5 minutes. Let simmer on low heat for 10 more minutes.
Pit the olives and finely chop them together with the carrot and cele