Lentil ragu over polenta

Name: Lentil ragu over polenta
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: reserved lentil mixture, from Lentil Bolognese (link below); 3 cups milk; 1/4 tsp salt; 1 cup fine cornmeal; 2 tbsp unsalted butter; fresh pepper, to season; 4 tsp extra-virgin olive oil; 2 tbsp finely chopped parsley

Total Time15 mins
Makes4 servings

Photo, Sian Richards.

Ingredients

reserved lentil mixture, from Lentil Bolognese (link below)
3 cups milk
1/4 tsp salt
1 cup fine cornmeal
2 tbsp unsalted butter
fresh pepper, to season
4 tsp extra-virgin olive oil
2 tbsp finely chopped parsley

Instructions

HEAT reserved lentil mixture (from Lentil Bolognese) in a medium saucepan over medium, stirring occasionally, until warmed through, 5 min.
COMBINE milk with salt in a large saucepan over medium-high. Boil, then reduce heat to medium-low. Gradually whisk in fine cornmeal until polenta is tender and creamy, about 3 min. Whisk in butter. Season with fresh pepper.
SPOON polenta into 4 bowls and top with Lentil Bolognese. Drizzle with extra-virgin olive oil and sprinkle with parsley.
Pro tip: Polenta is a versatile base for flavourful toppings. If you prefer a softer and creamier polenta, add more liquid at the end. For a thicker and heartier polenta, use more cornmeal.

Nutrition (per serving)

Calories 598, Protein 27g, Carbohydrates 71g, Fat 22g, Fibre 8g, Sodium 905mg.
Excellent source of Vitamin B6.

FILED UNDER:

fall Vegetarian gluten free stovetop