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-3 recipes
Polenta with pumpkin and lentil sauce
ingredients
servings
4
Instant polenta
120 grams
Water
300 mL
Salt
1 pinch
Pumpkin
300 grams
Precooked lentils
200 grams
Carrots
1 unit
Onion
1 unit
Celery
1 stem
Fresh sage
6 leafs
Extra virgin olive oil
2 spoons
Tomato preserves
200 grams
Food yeast flakes
2 spoons
Vegetable cooking cream, glutenfree
2 spoons
Salt
to taste
Pepper
to taste
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Polenta with pumpkin and lentil sauce
Polenta with pumpkin and lentil sauce
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Polenta with pumpkin and lentil sauce is a rich and comforting dish, perfect for autumn and winter dinners.
preparation
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.
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.
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.
step 4
Add the lentils and tomato puree, season with salt and pepper, and cook for 15-20 minutes.
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.
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.
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.
step 8
Cook in a preheated oven at 220 ° C for 35 minutes. Wait a few minutes before serving.
