Lentil ragu over polenta

Total 15 min
Serves 4

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


  • 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.


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