Categories: Italian, Lentils, Main Dish, Vegetarian
Ingredients
- 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
Directions
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Add 8 cups water to a large saucpan, set over high heat; when water boils, add 2 teaspoons salt and decrease heat to medium.
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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.
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Simmer, whisking constantly, until the polenta starts to thicken, 1-2 minutes.
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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.
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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.
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Drain; discard the bay leaf and garlic; set aside.
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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.
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Add in the tomatoes; simmer until the sauce thickens somewhat, about 10 minutes.
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Add the lentils and cook for 1-2 minutes to heat through.
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Stir in the parsley; season with salt and pepper to taste.
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When the polenta has finished cooking, stir in the butter and add more salt if needed.
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Divide the polenta among large individual bowls; spoon some of the lentils and sauce over each portion.
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Serve immediately with grated cheese passed at the table.