White polenta with lentil ragù is a great alternative to the usual classic cornmeal polenta. For this recipe, I opted for the gluten-free white bramata corn flour typical of the Veneto region. I bought it during a trip to the Dolomites; it’s hard to find here. To season it, I prepared a lentil ragù, and on that note, I recommend my fantastic vegan lentil ragù pasta dish. This white polenta with lentil ragù recipe is popular among those following a vegetarian and vegan diet. Meanwhile, lentils are a good source of plant-based proteins, which along with the white polenta, are helpful for those who don’t get along well with gluten or have intolerances.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 304.97 (Kcal)
- Carbohydrates 43.41 (g) of which sugars 1.61 (g)
- Proteins 9.68 (g)
- Fat 11.26 (g) of which saturated 1.61 (g)of which unsaturated 1.10 (g)
- Fibers 5.93 (g)
- Sodium 908.10 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz dried lentils
- 1 carrot
- 1 onion
- 1 stalk celery
- 10.6 oz tomato pulp
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 14 oz water
- 1 sprig sage
- 4.6 oz white bramata corn flour
- 25 oz water
- 1 tsp salt
- 1 tbsp extra virgin olive oil
Tools
- Pan
- Pot
- Chopper
Steps
I wanted to prepare the polenta as my daughter-in-law instructed me (her mother is a native Venetian and makes it exactly like this). I heat the water with the salt and oil, slowly add the white cornmeal, and stir well to avoid lumps. Once it starts to simmer, I lower the heat to the minimum, cover the pot, and let it cook for 40 minutes without stirring. Of course, I used a non-stick pot.
I wash and peel the carrot, onion, and celery, cut all three into pieces, and put them in the hand chopper to make a mixed sauté for my lentil ragù.
I brown the mixed sauté in oil in a pan, add the tomato pulp, lentils, and boiling water that I prepared in the meantime, adjust the salt, and cook for 40 minutes. Once everything is ready, we can assemble the white polenta with the lentil ragù.
Here it is, the white polenta with lentil ragù ready on the plate to be served.
To Save Time
To save time, you might use canned lentils, which are quickly reheated in a pan with tomato. And if you want to save even more time, you can use instant polenta or ready-made vacuum-sealed polenta.
