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Lentil ragu over polenta

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  • Total Time15 mins
  • Makes4 servings
Lentil ragu over polenta

Photo, Sian Richards.

Chatelaine Triple Tested

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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