Really excited about this!
1.5 tbsp extra-virgin olive oil, divided
1 cup chopped onion
4 large cloves garlic, finely chopped, divided
4 cups vegetable broth, divided
3 cups water, divided
1 cup dried lentils (green or brown)
1 tbsp fresh rosemary thyme or 1 tsp dried
1/4 tsp salt
1 large bay leaf
1/4 cup chopped fresh flat-leaf parsley (omitted)
1 cup polenta (cornmeal)
1. In a medium deep-sided nonstick skillet with a lid, heat 1 tbsp of the oil over medium heat. Add the onion and cook, stirring until softened, about 3 minutes, Add half the garlic and cook, stirring constantly, 1 minute.
2. Add 2 cups of the broth, 2 cups of the water, lentils, rosemary, 1/4 tsp salt, pepper to taste and bay leaf; bring to a boil over high heat. Reduce the heat to low, cover and simmer for 40 minutes, until the lentils are tender. Uncover and increase the heat to medium; cook, stirring occasionally, until mixture is reduced and slightly soupy, about 5-10 minutes. Stir in the parsley (if using) and remove from heat. Remove and discard the bay leaf. Cover and keep warm (mixture will thicken as it cools).
3. Meanwhile, lightly oil an 8-inch square baking dish and set aside (I used a non-stick pan and it didn’t need any oil). Bring the remaining 2 cups broth, 1 cup water, remaining 1/2 tbsp oil, remaining garlic, salt and pepper to a boil over high heat. Once boiling, slowly add in polenta. Immediately reduce the heat to medium; cook, stirring often with a long handled wooden spoon, 15 minutes (or less than 5 minutes if using instant polenta). Immediately spoon the polenta into the prepared baking dish, pressing down with the back of a large spoon to form a smooth surface. Let stand 15 minutes to become firm.
4. To serve, cut the polenta into desired number of squares and transfer to individual serving plates. Spoon equal amounts of the lentil mixture over the polenta and serve at once.
Serves 4.
