35

share on

Polenta with pumpkin and lentil sauce

ingredients

servings

4

Instant polenta

120 oz

Water

300 fl oz

Salt

1 pinch

Pumpkin

300 oz

Precooked lentils

200 oz

Carrots

1 unit

Onion

1 unit

Celery

1 stem

Fresh sage

6 leafs

Extra virgin olive oil

2 spoons

Tomato preserves

200 oz

Food yeast flakes

2 spoons

Vegetable cooking cream, glutenfree

2 spoons

Salt

to taste

Pepper

to taste

single courses from world

Polenta with pumpkin and lentil sauce

Polenta with pumpkin and lentil sauce

vegan high in potassium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Polenta with pumpkin and lentil sauce

Polenta with pumpkin and lentil sauce is a rich and comforting dish, perfect for autumn and winter dinners.

Polenta with pumpkin and lentil sauce step 1

step 1

First you need to prepare the polenta. In winter I prepare 4 servings every week and keep them in the fridge for any eventuality. Just boil the water, add a pinch of salt and pour in the flour, stirring with a whisk.

Polenta with pumpkin and lentil sauce step 2

step 2

In general, if you use instant polenta, 8 10 minutes is more than enough. Once ready, place the polenta in a baking dish with the bottom moistened with a little water and let it cool.

Polenta with pumpkin and lentil sauce step 3

step 3

Meanwhile, cut the onion, carrot and celery into small pieces. Season with 1 tablespoon of extra virgin olive oil and chopped sage, then put the vegetables to stew with a dash of water for about ten minutes.

Polenta with pumpkin and lentil sauce step 4

step 4

Add the lentils and tomato puree, season with salt and pepper, and cook for 15-20 minutes.

Polenta with pumpkin and lentil sauce step 5

step 5

After cleaning it, cut the pumpkin into slices about half a centimeter thick. In the same way it also cuts the polenta, which in the meantime should already be compact.

Polenta with pumpkin and lentil sauce step 6

step 6

Pour half of the lentil sauce on the bottom of a baking dish, then arrange on top of it alternating the slices of polenta and those of pumpkin.

Polenta with pumpkin and lentil sauce step 7

step 7

Cover the surface with the remaining ragout, then complete with the yeast, the remaining tablespoon of oil and, if you want, the vegetable cream.

Polenta with pumpkin and lentil sauce step 8

step 8

Cook in a preheated oven at 220 ° C for 35 minutes. Wait a few minutes before serving.

Loading pic