Tuesday, September 17, 2013
EAT: POLENTA WITH LENTIL BOLOGNAISE.
MAKES 24 | PREP 10 MINS | COOKING 30 MINS | VEGAN, GLUTEN FREE
After all the sweets I've been making the past few weeks, it was high time I featured a main meal (otherwise, you could be mistaken for thinking that all we do is eat desserts and biscuits). I find that main course a little more tricky to photograph because it's usually dinner time, and the family are hungry. There's no time for styling and photographing while dinner is cooling and the men in my house are waiting patiently at the dinner table.
Polenta. Have you tried it? It's seriously good. It's gluten free, perfect for your coeliac friends, and can be made naughty or nice.
3/4 cup polenta
2 cups vegetable stock
1/2 cup cheese (I used light cheddar, or ¼ cup parmesan)
Salt + pepper to taste
1 Place polenta and stock into a large saucepan. Cook on medium heat while stirring with a whisk for around 10-15 minutes. As the polenta thickens, add salt, pepper and cheese. The polenta is cooked when it coats the back of a spoon.
2 Immediately pour the hot polenta into a non-stick lamington tray to cool. (You can put it in the fridge for later, or just leave it on the bench. Depends on how quickly you want it to set!) Now you can make the bolognaise (see recipe below).
3 Once cooled, slice the polenta into fingers or wedges and grill or fry with a spray of oil. If you’re frying, use a non-stick frypan so it doesn’t fall apart. I usually grill my polenta.
4 Sprinkle some paprika on the polenta before serving.
1 large onion, chopped finely
1 clove garlic, minced
½ cup tomato paste
1 tin tomatoes, with herbs and garlic
1 tin tomato soup
1 tin lentils (you can add two if you like a chunkier sauce)
1 Cook onion and garlic in a little oil until onion is soft.
2 Add all other ingredients and cook for 20 mins on a gentle simmer. Serve with polenta.
Thanks so much for stopping by and seeing what we've been making lately!