culinary review
   
   

Herb Balsamic Lentils with Polenta

Wed May 12, 2010 10:48 am
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Comments: 0 Views: 5622

This is quite a soothing meal.The texture difference between the soft and creamy polenta and the flavorful lentils which have a nice bite to them perfects the dish. The lentils are filled with flavor; tomato paste, dry vermouth and balsamic vinegar give them such a boost.
lentils

Soft polenta is an easily forgotten dish. Serve it along with a piece of meat, sautéed sausage or a fried egg. Since it’s so mild, yet flavorful it provides an excellent base for a variety of toppings. Lentils happens to be a perfect topping – easy to keep in the pantry, cheap and filled with protein. Cook the lentils along with some vegetables and broth for optimal flavor.

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Measurements
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General Info
Servings: 4
Total Cost: $5.29
Cost Per Serving: $1.32
Total Calories: 2,792
Calories/Serving: 698
IngredientVolumeMassCostCalorie
Water 4 Cups 908.00 Grams $0.00 0
Salt, Kosher 1 1/2 Teaspoon 7.20 Grams $0.02 0
Corn Meal, Yellow 1 Cup 160.00 Grams $0.18 587
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Butter, Unsalted 4 Tablespoons 56.00 Grams $0.25 400
Cheddar Cheese * 4.00 Ounces $0.88 457
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200
Olive Oil, Extra Virgin 1 Tablespoon 13.50 Grams $0.20 119
Onion, Yellow Diced 1 Cup 160.00 Grams $0.35 67
Carrots 2 Cups 256.00 Grams $0.28 104
Celery, Chopped 1 Cup 120.00 Grams $0.13 17
Garlic 4 Tablespoons 34.00 Grams $0.16 51
Tomato Paste 2 Tablespoons 33.00 Grams $0.12 25
Thyme, Dried 1/2 Teaspoon 0.70 Gram $0.18 2
Oregano Leaves, Dried 1/2 Teaspoon 0.50 Gram $0.01 0
Lentils, Brown 3/4 Cups 150.00 Grams $0.17 453
Vermouth, Dry, Generic 750 ml Bottle 1/2 Cup 112.00 Grams $1.12 220
Chicken Broth 5 Cups 1,215.00 Grams $0.54 60
Vinegar, Balsamic 2 Tablespoons 30.00 Grams $0.53 20
Salt, Kosher 1 Teaspoon 4.80 Grams $0.01 0
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5

4 servings

Ingredients:

1 batch of polenta
2 tablespoons butter
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste
½ teaspoon dried thyme
½ teaspoon dried oregano
¾ cup dried lentils (preferably lentils de puy - small French lentils)
½ cup dry vermouth
5 cups broth
2 tablespoons balsamic vinegar
salt and pepper
lentils polenta

Method:

Sauté the onions, carrots and celery in the butter and the oil – we prefer to utilize a larger cast iron pan or a Dutch oven. After a couple of minutes, add the garlic cloves, the tomato paste, the dried thyme and oregano. Sauté for another minute before adding the dried lentils.

Add washed lentils to the vegetables and the dry vermouth (or white wine). Sauté for a couple of minutes, then add the broth. Cover and let cook for about 30 minutes, or until the lentils are soft.

This is a good time to start cooking the polenta according to instructions.

When the lentils are soft, add the balsamic vinegar and salt and pepper to taste.

Serve the lentils over soft and cheesy polenta.



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