Split pea stew with grilled polenta

Ingredients

For 1 serving

• Split peas70 g
• Corn flour50 g
• Carrots60 g
• Onion30 g
• Chopped tomatoes100 g
• Fresh sage2 g
• Extra virgin olive oil1 tablespoon
• Paprika1 teaspoon
• Saltto taste

In season: November – February

Method

1. Bring the water for the polenta (about five times the volume of the cornmeal) to the boil and salt it. Pour in the cornmeal in a steady rain, whisking, then cook over the lowest heat for 30 minutes, stirring often, until it comes away from the sides. Pour it onto a board or into a wet dish, level it about 1.5 cm thick and leave it to set.
2. Meanwhile rinse the split peas; chop the onion, peel and chop the carrot.
3. Heat half the oil in a saucepan over medium heat and fry the onion and carrot for 4 minutes, until the onion is translucent; add the split peas, chopped tomatoes, paprika and water to cover by about four fingers.
4. Bring to the boil and simmer over low heat, lid ajar, for 40 minutes, stirring often, until the peas are tender and the sauce is thick; season with salt.
5. When the polenta has set, cut it into slices, brush them with the remaining oil and grill them on a very hot griddle with the sage leaves for 3 minutes per side, until charred and they release by themselves.
6. Serve the split pea stew with the grilled polenta slices and crisp sage.