Lentil Ragout with Polenta
2 C Green or Brown Lentils (dried)
1 - 14.5 oz. can or box of Crushed Tomatoes
1/2 C each of Celery and Carrots
1/4 C Diced Onion
2 cloves of Garlic , finely chopped
3 C Water
1 C Red Wine
1 tsp Dried Rosemary
1 Tblsp Balsamic Vinegar
2 tsp Maple Syrup
Sea Salt to taste
Lentil Ragout
Saute the celery, carrots, onions and garlic until soft. Add the lentils, tomatoes, water and wine. Cover and simmer on low temperature until most of the liquid has been absorbed. Test to be sure your lentils are tender, if not add a bit more water (start with 1/2 C) and let them continue to cook. When the lentils are tender add the balsamic vinegar, rosemary and maple syrup and remove from heat. Salt to taste and return the cover. Let the lentils continue to steam in the pan while you make the polenta.
Polenta
1 C Cornmeal
1-3 T Vegan Margarine or Olive Oil
Salt and Pepper to taste
Bring water to boil. Slowly whisk in the cornmeal and reduce the heat to a fairly rapid simmer. Continue whisking until the polenta is smooth and creamy looking. Whisk in the margarine or olive oil, salt and pepper. Keep whisking until the polenta seems to pull away from the pan. Remove from heat and serve immediately.
To serve spoon a generous serving of polenta on to a plate and ladle some ragout on top. Enjoy!
Left over polenta can be sliced and grilled, broiled or pan fried.
