Polenta With Lentils in Tomato Sauce

"In 'The Complete Italian Vegetarian Cookbook'"
 
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Ready In:
1hr 45mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Add 8 cups water to a large saucpan, set over high heat; when water boils, add 2 teaspoons salt and decrease heat to medium.
  • Whisk in cornmeal in a slow, steady stream (this should take about 1 minute); make sure to whisk the cornmeal continuously to prevent lumps from forming; continue whisking as the cornmeal comes back to a boil.
  • Simmer, whisking constantly, until the polenta starts to thicken, 1-2 minutes.
  • Decrease heat until the polenta is at the barest simmer; cover the pot and cook very slowly, stirring iwth a wooden spoon every 10 minutes or so, until the cornmeal loses its raw flavor, 35-40 minutes.
  • While the polenta is cooking, bring 8 cups water to a boil in a saucepan; add in the lentils, bay leaf, and garlic; simmer over medium heat until the lentils are tender but still a bit firm, about 25 minutes.
  • Drain; discard the bay leaf and garlic; set aside.
  • While the lentils are cooking, heat the oil in a saucepan, add the onion, carrot, and celery; saute over medium heat until the vegetables have softened, about 10 minutes.
  • Add in the tomatoes; simmer until the sauce thickens somewhat, about 10 minutes.
  • Add the lentils and cook for 1-2 minutes to heat through.
  • Stir in the parsley; season with salt and pepper to taste.
  • When the polenta has finished cooking, stir in the butter and add more salt if needed.
  • Divide the polenta among large individual bowls; spoon some of the lentils and sauce over each portion.
  • Serve immediately with grated cheese passed at the table.

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