POLENTA WITH LENTILS IN TOMATO SAUCE

Yield: 4 to 6 servings

2cups medium-grind cornmeal 2/3cup brown lentils 1bayleaf 1 medium garlic clove 3table spoons extra-virgin olive oil 1 small onion, minced 1 medium carrot, pee led and diced small 1 celery rib, diced small 1(14.5- ounce) can chopped tomatoes,

drained 2 tablespoons minced fresh parsley leaves 2 tablespoons unsalted butter Freshly grated Par mi gian o-Reggi a no

cheese

1. Place 8 cups water in a large pot, and bring to a boil over high heat. Add 2 teaspoons salt and lower the heat to medium. Whisk in the cornmeal in a slow, steady stream; this should take almost 2 minutes. 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 to 2 minutes.

2. Reduce the heat until the polenta is at the barest simmer. Cover and cook very slowly, stirring with a wooden spoon every 10 minutes until the cornmeal loses its raw flavor, 35 to 40 minutes.

3. While the polenta is cooking, bring 8 cups of water to a boil in a medium saucepan. Add the lentils, bay leaf and garlic, and simmer over medium heat until the lentils are tender but still

a bit firm, about 25 minutes. Drain, discard the bay leaf and garlic, and set aside.

4. While the lentils are cooking, heat the oil in a large saucepan. Add the onion, carrot and celery, and sauté over medium heat until the vegetables have softened, about 10 minutes.

5. Add the tomatoes. Simmer until the sauce thickens somewhat, about 10 minutes. Add the lentils and cook for 1 to 2 minutes to heat through. Stir in the parsley and season with salt and pepper to taste.

6. 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 separately at the table.

7. For extra elegance, make the polenta the night before and refrigerate it in a couple of skillets, making sure the polenta is no more than an inch or so thick. The day you are serving the dish, slice the polenta into wedges and pan fry a few wedges at a time in plenty of butter over medium-high heat. Cook on one side until golden brown and lightly crispy, then flip and cook until the other side is the same.

Perserving (basedon6): 345 calories; 13 g fat; 4 g saturated fat; 11 mg cholesterol; 11 g protein; 50 g carbohydrate; 4 g sugar; 10 g fiber; 121 mg sodium; 58 mg calcium

Adapted from “The Complete Italian Vegetarian Cookbook,” by Jack Bishop.