This dish is delicious and so easy to prepare. For a smooth polenta, a slow 15-20 minute cook is required but it is definitely worth it.
Yields 2 servings
Begin by cooking your lentils:
1 cup water
1/2 cup dry brown lentils, rinsed
bit of salt
black pepper to taste
Bring salted water to a boil and add the lentils. Turn heat down to med-low, cover, and simmer for about 20 minutes or until cooked. You don’t want them overcooked or they will be mushy.
In the meantime, prepare the polenta:
The secret to a smooth and creamy polenta is slow cooking it and using a ratio of 4:1 liquid to cornmeal. I like using chicken broth as it imparts a little more flavour to a savory dish, but water is fine too.
2 cups chicken broth (or water)
1/2 cup cornmeal
a small pat of butter
salt to taste
Bring broth or water to a boil in a medium saucepan. Slowly whisk in the cornmeal. Turn down the heat so it is not bubbling and stir occasionally making sure it doesn’t stick to the bottom of the pan. Cook for about 15 minutes until it’s smooth and sticks to the spoon. Stir in the butter, cover and set aside until ready to plate.
Drain the lentils and give them a toss in a little onion and garlic that has been finely chopped and sauteed in some Extra Virgin Olive Oil (EVOO). Check and adjust the seasoning.
Now you are ready to plate! Grab a pretty bowl, give the polenta a little stir while it is still in the pot and spoon some in the bottom of the bowl. Add the lentils over top of it and drizzle with a little more EVOO. Garnish with a bit of ribboned kale (or an herb such as parsley) and enjoy!
Lentils are so good for you! A little polenta makes this dish quite satisfying while keeping it nutritious at the same time.
As always, I highly recommend organic and non-GMO food products.
Check out my lentil soup on this blog as well 🙂