Polenta con Ragu

Polenta con Ragu is a comforting Italian dish featuring creamy polenta topped with a rich, hearty ragù made from lentils and aromatic vegetables. This dairy-free meal is perfect for a cozy dinner, offering a delightful combination of textures and flavors.

Ingredients

• Polenta - 150 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Canned lentils - 240 grams, drained and rinsed
• Canned crushed tomatoes - 400 grams
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped (for garnish)

Steps

1. In a saucepan, bring the vegetable broth to a simmer over medium heat.
2. Gradually whisk in the polenta, stirring continuously to prevent lumps. Cook for about 20 minutes until thickened, stirring often.
3. In a separate skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the drained lentils, crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes until the sauce thickens slightly.
6. Once the polenta is cooked, remove from heat and season with salt to taste. Serve the polenta in bowls topped with the lentil ragù and garnish with fresh basil.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 75 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from lentils and vegetables, which aids digestion.
• Contains essential nutrients and antioxidants from tomatoes and basil.

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