Soft polenta with rosemary lentil ragù

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Lentils50 g
• Tomato passata150 g
• Carrots50 g
• Celery30 g
• Onion40 g
• Rosemary2 g
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Rinse the lentils, put them in a pan with plenty of cold unsalted water, bring to the boil and cook for 20 minutes over a medium-low heat, until tender but still whole; drain. Salt goes in later, otherwise the skins stay tough.
2. Meanwhile peel the onion and carrot, wash the celery and chop everything finely.
3. Heat the oil in a frying pan over a medium-low heat and fry the chopped vegetables for 5–6 minutes, until soft and the onion is translucent.
4. Add the drained lentils, the passata, the rosemary sprig and a pinch of salt and cook for 15 minutes over a low heat, stirring now and then, until the ragù is thick; if it dries out, add a splash of water.
5. Meanwhile bring the water for the polenta (about four times its weight) to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook for 8–10 minutes over a low heat, stirring often, until soft and coming away from the sides.
6. Remove the rosemary, spoon the polenta onto the plate and top with the lentil ragù.