Lentil ragu over polenta

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TOTAL TIME

15 min

Serves

4

Lentil ragu over polenta

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