Lentil ragu over polenta
Total 15 min
Serves 4
Updated Mar 10, 2017
Chatelaine
Ingredients
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
Calories 598, Protein 27 g, Carbohydrates 71 g, Fat 22 g, Fibre 8 g, Sodium 905 mg. Excellent source of Vitamin B6
Recipe Collections
