Recipe: Cherry Tomato Ragu with Polenta (crock pot)

CHERRY TOMATO RAGU WITH POLENTA

"This chunky ragu can also be spooned over grilled fish, chicken, or pork or simply tossed with pasta. The cherry tomatoes collapse in the slow cooker but are still identifiable, which contributes to the rustic charm of the dish. You can also scoop out one-fourth of the sauce, puree it in a food processor, then stir the puree back in, to create a more refined ragu."

FOR THE RAGU:
2 tablespoons olive oil
2 large shallots, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, smashed
2 sprigs fresh oregano
2 tablespoons dry white wine
1 teaspoon red wine vinegar
2 1⁄2 lb cherry or grape tomatoes, halved or left whole if small
Salt and freshly ground pepper
FOR THE POLENTA:
9 cups water
1 tablespoon salt
2 cups (12 oz) instant polenta
3 tablespoons coarsely chopped fresh basil leaves (for garnish)

In a large, heavy frying pan over medium heat, warm the oil. Add the shallots and celery and saute until lightly golden, about 6 minutes.

Add the garlic and oregano sprigs and cook for 1 minute more. Pour in the wine, vinegar, and 2 tablespoons water and stir to dislodge any browned bits on the pan bottom.

Transfer the contents of the pan to a slow cooker. Stir in the tomatoes, 1⁄2 teaspoon salt, and several grinds of pepper.

Cover the crock pot and cook on the LOW setting for 3-4 hours, stirring two or three times if possible. The tomatoes should be mostly broken down and the sauce should be juicy. Remove the oregano sprigs.

TO PREPARE THE POLENTA:
Just before the sauce is ready, in a saucepan, bring 9 cups water and 1 tablespoon salt to a boil over high heat. Reduce the heat to low and add the polenta in a slow, steady stream while whisking constantly. Cook, stirring constantly, until the polenta thickens and starts to pull away from the sides of the pan, about 5 minutes.

TO SERVE:
Divide the soft polenta among warm shallow bowls, top each portion with a heaping spoonful of the ragu, sprinkle with the basil, and serve at once.

Makes about 8 servings
Adapted from source: The New Slow Cooker by Brigit Binns