Polenta With Lentils In Tomato Sauce

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 cups medium-grind cornmeal
• salt
• 2/3 cup brown lentils
• 1 bay leaf
• 1 garlic clove
• 3 tablespoons extra virgin olive oil
• 1 small onion, minced
• 1 medium carrot, diced small
• 1 celery rib, diced small
• 1 1/2 cups chopped drained canned tomatoes
• 2 tablespoons minced fresh flat-leaf parsley
• fresh ground black pepper
• 2 tablespoons unsalted butter
• freshly grated parmigiano-reggiano cheese

Recipe

• 1 add 8 cups water to a large saucpan, set over high heat; when water boils, add 2 teaspoons salt and decrease heat to medium.
• 2 whisk in cornmeal in a slow, steady stream (this should take about 1 minute); make sure to whisk the cornmeal continuously to prevent lumps from forming; continue whisking as the cornmeal comes back to a boil.
• 3 simmer, whisking constantly, until the polenta starts to thicken, 1-2 minutes.
• 4 decrease heat until the polenta is at the barest simmer; cover the pot and cook very slowly, stirring iwth a wooden spoon every 10 minutes or so, until the cornmeal loses its raw flavor, 35-40 minutes.
• 5 while the polenta is cooking, bring 8 cups water to a boil in a saucepan; add in the lentils, bay leaf, and garlic; simmer over medium heat until the lentils are tender but still a bit firm, about 25 minutes.
• 6 drain; discard the bay leaf and garlic; set aside.
• 7 while the lentils are cooking, heat the oil in a saucepan, add the onion, carrot, and celery; saute over medium heat until the vegetables have softened, about 10 minutes.
• 8 add in the tomatoes; simmer until the sauce thickens somewhat, about 10 minutes.
• 9 add the lentils and cook for 1-2 minutes to heat through.
• 10 stir in the parsley; season with salt and pepper to taste.
• 11 when the polenta has finished cooking, stir in the butter and add more salt if needed.
• 12 divide the polenta among large individual bowls; spoon some of the lentils and sauce over each portion.
• 13 serve immediately with grated cheese passed at the table.