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  • Polenta Smothered in Lentils

    1 vote
    Polenta Smothered in Lentils
    Prep: 10 min Cook: 40 min Servings: 6
    by Suzi
    22 recipes
    >
    Beans and legumes are a staple of the vegetarian diet. Both contain large amounts of protein and are also high in dietary fiber. When mixed with grains they become a complete protein. I have made this particular lentil recipe for many years and usually eat it with brown rice. I decided to see how well the lentils would go smothered over polenta. Not bad for a first time. The polenta recipe I used was right off the back of the bag of yellow corn meal. I cut the recipe off the back of the bag to save because this is really a tasty polenta.

    Ingredients

    • Polenta
    • 2 1/2 cups 2% milk
    • 1 1/2 cups water
    • 1/2 stick butter (optional)
    • 2 teaspoons garlic, chopped
    • 2 teaspoons Italian seasoning
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup yellow cornmeal
    • 1/2 cup sharp cheddar, shredded
    • 1/4 cup parmesan, grated
    • Lentils
    • 1 cup lentils
    • water or veggie broth enough to cover the lentils
    • 1 bay leaf
    • 1/2 cup onion chopped
    • 1/2 cup celery sliced
    • 1/2 cup carrots sliced
    • 1/4 cup green pepper chopped
    • salt and pepper to taste

    Directions

    1. For the Polenta
    2. Combine the first seven ingredients in a large saucepan and bring to a boil.
    3. Add the corn meal slowly stirring all the while so it doesn’t get lumpy. Turn the heat down to low and simmer 10 minutes, stirring often.
    4. Stir in both the cheeses and blend well.
    5. Allow to cool and then pour into a shallow 10×10 prepared glass dish.
    6. At this point you can eat the polenta warm (it’s yummy) or refrigerate it to until it sets.
    7. When you are ready to use the polenta, slice it into squares, saute each side in a little bit of olive.
    8. For the Lentils
    9. Put the lentils in a large pot and add water to cover, bring to a boil and then turn to low, partially cover the pan and let simmer for 40 minutes. Add more water or broth if necessary so that the lentils don’t dry out.
    10. In a skillet saute the veggies in a little bit of olive oil.
    11. Add the veggies and tomatoes with juice to the lentils and mix, heat on low until hot.

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    Comments

    • judee
      judee
      Wow. this recipe looks really delicious. I love polenta and I love lentils. Looks nice and hearty for the cooler weather.
      1 reply
      • Suzi
        Suzi
        Thank you Judee, the polenta and lentils really go well together. I have moved my web site. when you get a chance come visit me at: http://www.cookingsgood.com/
        Have great week.
        Suzi

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