Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add 8 cups water to a large saucpan, set over high heat; when water boils, add 2 teaspoons salt and decrease heat to medium. | 2. Whisk in cornmeal in a slow, steady stream (this should take about 1 minute); make sure to whisk the cornmeal continuously to prevent lumps from forming; continue whisking as the cornmeal comes back to a boil. | 3. Simmer, whisking constantly, until the polenta starts to thicken, 1-2 minutes. | 4. Decrease heat until the polenta is at the barest simmer; cover the pot and cook very slowly, stirring iwth a wooden spoon every 10 minutes or so, until the cornmeal loses its raw flavor, 35-40 minutes. | 5. While the polenta is cooking, bring 8 cups water to a boil in a saucepan; add in the lentils, bay leaf, and garlic; simmer over medium heat until the lentils are tender but still a bit firm, about 25 minutes. | 6. Drain; discard the bay leaf and garlic; set aside. | 7. While the lentils are cooking, heat the oil in a saucepan, add the onion, carrot, and celery; saute over medium heat until the vegetables have softened, about 10 minutes. | 8. Add in the tomatoes; simmer until the sauce thickens somewhat, about 10 minutes. | 9. Add the lentils and cook for 1-2 minutes to heat through. | 10. Stir in the parsley; season with salt and pepper to taste. | 11. When the polenta has finished cooking, stir in the butter and add more salt if needed. | 12. Divide the polenta among large individual bowls; spoon some of the lentils and sauce over each portion. | 13. Serve immediately with grated cheese passed at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornmeal	2	cups		883.28	187.6116	19.8128	8.7596
salt				-	-	-	-
brown lentil	2/3	cup		-	-	-	-
bay leaf	1			-	-	-	-
garlic clove	1			-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
onion	1		minced	28.0	6.537999999999999	0.77	0.07
carrot	1		diced	25.01	5.8438	0.5673	0.1464
celery rib	1		diced	-	-	-	-
tomato	1 1/2	cups	chopped drained canned	62.1	13.77	3.24	0.54
flat leaf parsley	2	tablespoons	minced	-	-	-	-
black pepper			ground	-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
parmigiano reggiano cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.