Plant-Powered Polenta Ragu

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.

Great

% Daily Values based on a 2,000 calorie diet

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