Polenta with lentil ragù, a rustic dish, very simple to make but very tasty, suitable for cold evenings. The lentil ragù is prepared easily, with the classic base of celery, carrot, and onion, adding tomato puree and a bit of bacon to taste. When the lentils are cooked, just accompany the sauce with grilled polenta (or freshly prepared if you prefer). Try this recipe, it’s a great idea for dinner!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Seasonality: Fall, Winter
- Energy 333.66 (Kcal)
- Carbohydrates 58.64 (g) of which sugars 2.36 (g)
- Proteins 14.38 (g)
- Fat 5.84 (g) of which saturated 1.53 (g)of which unsaturated 2.59 (g)
- Fibers 6.78 (g)
- Sodium 577.28 (mg)
Indicative values for a portion of 5 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
- 18 oz cooked polenta
- 3.5 oz lentils
- 1 carrot
- Half stalk celery
- Half onion
- 1 oz smoked bacon (to taste)
- 7 oz tomato puree
- as needed vegetable broth (or water)
- parsley (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Cooking pot
- Cutting board
- Grill or griddle
Preparation
Clean the onion and peel the carrot. Chop them together with the celery and sauté them in a pot with extra virgin olive oil.
Cut the bacon into strips, add it to the sauté and let it flavor for a couple of minutes.
Rinse the lentils under cold running water, add them to the pot and toast them for a few moments.
Add the tomato and cover with hot vegetable broth (or water). Adjust the salt and pepper.
Let it cook over medium-low heat for about 40 minutes, or until the lentils are tender to your liking. If necessary, add a little more broth.
While the lentils are cooking, cut the polenta into slices and grill it on a griddle or non-stick grill pan. Alternatively, place it in the oven under the broiler.
Arrange the polenta slices on a tray and sprinkle with lentil ragù. If desired, add a handful of chopped parsley.
The polenta with lentil ragù is ready to be served!
Advice and Notes
You can prepare fresh polenta, using regular or instant cornmeal. Once ready, pour it directly into a serving dish and add the lentils.
The addition of bacon is optional, you can omit it or replace it with sausage, speck, or ham.
The cooking times of the lentils vary depending on the quality used. I recommend choosing small lentils that do not require soaking.
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