Polenta With Lentils In Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESY BAKED POLENTA IN TOMATO SAUCE



Cheesy Baked Polenta in Tomato Sauce image

This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes if they're in season, or chopped canned tomatoes instead of whole. You can also veganize the dish entirely by using a nondairy milk and vegan cheese, adding some nutritional yeast if you like. This hearty main needs nothing more than some lightly cooked greens to eat alongside.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

2 3/4 cups/660 milliliters whole milk
3 garlic cloves, minced
3 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/3 cups/200 grams instant polenta
2/3 cup/60 grams roughly grated Parmesan
1/4 cup/60 milliliters olive oil
2 small yellow onions, peeled and finely chopped (about 2 1/2 cups/360 grams)
6 garlic cloves, minced
1 teaspoon red-pepper flakes
1/3 packed cup/10 grams fresh oregano leaves
2 (14-ounce/410-gram) cans (tins) plum tomatoes, roughly crushed by hand
1 teaspoon granulated sugar
7 ounces/200 grams fontina cheese or buffalo mozzarella, very thinly sliced
1/3 cup/30 grams finely grated Parmesan
2 scant tablespoons/5 grams finely chopped fresh parsley
1/3 teaspoon red-pepper flakes

Steps:

  • Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
  • Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
  • Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
  • Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
  • Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
  • Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
  • Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
  • While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.

STEWED LENTILS AND TOMATOES



Stewed Lentils and Tomatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 cup chopped fennel
1 tablespoon minced garlic (3 cloves)
1 cup French green lentils (7 ounces)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 cups chicken stock, preferably homemade
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good red wine vinegar

Steps:

  • Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
  • Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
  • Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

POLENTA WITH LENTILS IN TOMATO SAUCE



Polenta With Lentils in Tomato Sauce image

Make and share this Polenta With Lentils in Tomato Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 506.4, Fat 18.6, SaturatedFat 5.4, Cholesterol 15.3, Sodium 159.7, Carbohydrate 73.6, Fiber 15.9, Sugar 5, Protein 14.5

More about "polenta with lentils in tomato sauce recipes"

QUICK MEXICAN LENTIL RECIPE WITH CREAMY POLENTA
Jan 1, 2017 In a large heavy skillet, heat the olive oil on high and add the chopped onion. Cook on medium heat until translucent, then add the garlic …
From abbylangernutrition.com
  • Reduce heat and simmer, stirring occasionally, until the polenta starts pulling away from the pot and is a soft texture. This will take around 45 minutes.
  • In a large heavy skillet, heat the olive oil on high and add the chopped onion. Cook on medium heat until translucent, then add the garlic and cook for another 2-3 minutes.
  • Add the chili powder. paprika, and cumin and cook for 1-2 minutes, stirring to coat the onion and garlic with the spices.


POLENTA LASAGNA WITH MUSHROOMS AND KALE - FORKS …
Feb 8, 2021 Add 1 cup of the marinara, the lentils, kale, vinegar, tomato paste, and black pepper to skillet. Mix well and taste to adjust seasoning. Meanwhile, in a medium saucepan bring 8 cups water to boiling. Gradually whisk in polenta, …
From forksoverknives.com


SUNDRIED TOMATO POLENTA WITH MUSHROOM LENTIL RAGOUT
Slowly pour in the cornmeal while whisking. Reduce heat, cover with a lid, and simmer for 20 minutes, whisking. often, every 3-5 minutes. Be careful as polenta may bubble when being …
From lentils.org


LENTILS AND POLENTA - THE LENTIL DIARIES
Dec 7, 2016 3 to 4 cups of water. 2 tbsp nutritional yeast. Vegan butter. Method. Preheat your oven to 180C. Heat a good glug of olive oil in a fry pan and add your chopped onion, celery and carrot and gently fry until tender. Transfer the …
From thelentildiaries.com


KUSHARI ISKANDRANI: A FLAVOURFUL LOCAL FUSION
Prep the Lentils and Rice: In a large pot, combine the lentils and rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes or until the lentils and rice …
From amazingfoodanddrink.com


BAKED POLENTA WITH FETA, BéCHAMEL AND ZA'ATAR TOMATOES
Remove the foil, gently stir in the za'atar and sugar and leave to cool completely. Once cool, stir in the herbs (gently, so as not to break up the tomatoes). Turn the heat up to 230°C fan. Line a …
From ottolenghi.co.uk


CRISPY POLENTA WITH SPICY TOMATO SAUCE, SAUTéED KALE & MUSHROOMS
Oct 25, 2018 How to Make Crispy Polenta. Cook the polenta. Bring the chicken stock (or water) and salt to a boil in a medium saucepan over medium-high heat. Slowly add the polenta, …
From cookingwithcocktailrings.com


KOSHARI RECIPE (EGYPTIAN LENTILS, PASTA, AND RICE) - SAVEUR
3 days ago Ingredients For the tomato sauce: 2 Tbsp. vegetable oil, divided; 2 medium yellow onions, finely chopped (about 2 cups) 2 tsp. fine sea salt, divided, plus more
From saveur.com


40 POLENTA RECIPES THAT ARE EASY AND COMFORTING
Jan 25, 2024 1. Cornish Hens and Parmesan Polenta with Fennel and Arugula. Time Commitment: 45 minutes. Why I Love It: special occasion-worthy, high protein, one pan. This polenta pairing fancy, but it’s actually so easy. (Like, …
From purewow.com


POLENTA WITH LENTILS IN TOMATO SAUCE RECIPES
Steps: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish. In a large pot, combine the milk and chicken stock.
From tfrecipes.com


BALSAMIC LENTIL RAGU WITH SWEET CORN POLENTA
Jul 13, 2021 Cook over high heat until the alcohol has cooked off, about 2-3 minutes. In a small bowl, whisk together coconut cream (melt in microwave if solid), miso paste and soy sauce. Add to the pot along with the chopped …
From wanderingchickpea.com


12 DELICIOUS SAUCES FOR POLENTA THAT WILL MAKE YOU DROOL
Dec 29, 2022 To make it, heat olive oil in a medium skillet over medium-high heat. Add minced shallot and sauté for 1–2 minutes until fragrant. Pour in the dry white wine and let simmer for 2 minutes until reduced by half. Then add lemon …
From happymuncher.com


RECIPETHING - POLENTA WITH LENTILS IN TOMATO SAUCE
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. Add in the tomatoes; …
From recipething.com


VEGAN BBQ LENTILS WITH MILLET POLENTA - THE FIRST MESS
Mar 12, 2015 Add a fat pinch of salt and pepper if you like. Make the polenta. In a medium saucepan/small soup pot, heat the 2 teaspoons of olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until …
From thefirstmess.com


18 VEGAN POLENTA RECIPES TO FALL IN LOVE WITH
Oct 12, 2022 Polenta Crostini with Chickpea Pesto. These gluten-free, vegan crostini are why you should always have pre-cooked tube-style polenta in the cupboard. Half-inch slices of polenta take just 15–20 minutes in a hot oven to …
From forksoverknives.com


ITALIAN POLENTA RECIPE WITH TOMATO SAUCE – EASY TO MAKE
Instructions: In a large saucepan, bring the water to a boil. Gradually whisk in the polenta and salt. Reduce the heat to low and simmer, stirring frequently, for about 20 minutes or until the …
From barefootfarmbyron.com


VEGETARIAN MOUSSAKA WITH POLENTA AND LENTILS – TWIN …
Sep 19, 2019 Preheat oven to 350 F. I used a 2QT size baking dish (8×11.5×2 in). Coat the bottom of the dish with a thin layer of tomato sauce. Start layering: polenta with the lentils, mushrooms, eggplants, the béchamel sauce or the …
From twincitiesherbs.com


30+ HEARTY AND HEALTHY POLENTA DINNER RECIPES YOU’LL LOVE
Nov 13, 2024 Cook the Polenta: Bring the vegetable broth to a boil in a large pot. Slowly whisk in the polenta, reduce the heat, and cook while stirring for about 15-20 minutes, until the polenta …
From chefsbliss.com


SKILLET POLENTA IN CREAMY TOMATO SAUCE RECIPE - REAL SIMPLE
Jan 3, 2022 Directions. Place tomatoes with their juices in a large bowl and crush with your hands. Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high. Add onion; cook, …
From realsimple.com


35+ HEARTY AND DELICIOUS LENTIL DINNER RECIPES YOU NEED TO
Nov 13, 2024 Salt and pepper to taste. 4 cups mashed potatoes (prepared separately) Instructions: Preheat your oven to 400°F (200°C). In a pot, add lentils and vegetable broth. …
From chefsbliss.com


BAKED POLENTA WITH TOMATO SAUCE - CAMILA MADE
Jun 22, 2023 For the Baked Polenta: Lightly grease an 8-inch squared baking dish; set aside. Heat a large saucepan over medium heat. Add the olive oil and butter to the pan. Allow them …
From camilamade.com


CHICKEN BREAST IN A SPICY TOMATO SAUCE - KRUMPLI
Nov 7, 2024 Heat a frying pan over medium-high heat. Add the oil and butter, and once the butter is melted, add the seasoned chicken. Brown on both sides for 3-4 minutes, then set aside. Reduce the heat the medium-low, and add the …
From krumpli.co.uk


Related Search