Lentil ragu over polenta
1
- Total Time15 min
- 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.
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