Plant-Powered Polenta Ragu

Name: Plant-Powered Polenta Ragu
Cuisine: European, Italian, Mediterranean
Ingredients: 2 teaspoons olive oil, garlic-infused olive oil (see page 246), or vegetable broth; 200 grams chopped tomatoes; Salt and freshly ground black pepper; 200 grams canned lentils; 2 cups Roasted Italian Medley; 1⁄2 teaspoon dried oregano, plus more to taste 1⁄2 teaspoon dried basil, plus more to taste Crushed red pepper flakes (optional); 360 mls almond milk; 80 grams cornmeal; 1⁄2 teaspoon salt; Freshly ground black pepper; Chopped parsley, for serving Chopped fresh basil, for serving

4 steps

Creamy polenta is stick-to-your-ribs comfort food, especially when combined with our quick ragu of Italian vegetables and lentils. After Week 1, try this ragu with Pepita Parmesan (page 301), a nutty parm that’s delicious on everything from pasta to polenta to popcorn.

Updated at: Thu, 17 Aug 2023 11:35:33 GMT

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Ingredients

2 servings

2 teaspoonsolive oil

garlic-infused olive oil, or vegetable broth

200 gramschopped tomatoes

salt

freshly ground black pepper

200 gramslentils

canned

2 cupsvegetable medley

roasted, italian

½ teaspoondried oregano

plus more to taste 1/2 teaspoon dried bas, plus more to taste es, optional

Polenta

360 mlsalmond milk

80 gramscornmeal

½ teaspoonsalt

freshly ground black pepper

Garnish

parsley

Chopped, for serving, for serving

fresh basil

Chopped

Instructions

Step 1

Make the ragu: Heat a medium saucepan over medium heat and add the olive oil. Add in the tomatoes and a pinch of salt and black pepper. Cook, stirring often, for about 10 minutes, until the tomatoes have broken down. Add the lentils, Roasted Italian Medley, oregano, basil, and red pepper flakes, if using. Cook, stirring occasionally, for 10 minutes, or until thickened. Taste as you go and add more salt, pepper, and dried herbs as desired.

Step 2

Make the polenta: Whisk together 1⁄2 cup water and the almond milk in a medium saucepan over medium heat. When bubbles start to surface, whisk in the cornmeal and salt. Reduce the heat to a simmer and cook for 10 to 15 minutes, until thickened. Taste as you go and add more salt and pepper to taste.

Step 3

To serve, divide the polenta into two bowls and top with the ragu. Garnish with fresh chopped parsley and basil.

Step 4

8 PLANT POINTS