Creamy polenta with lentil bolognese
stuffed with melted cheese
This hearty recipe reminds our chef Emiliano about the countryside. He recommends to enjoy this dish with a glass of red wine.
milk, tree nut, celery, soya
Fine corn semolina
Fried tomato sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash all the vegetables. Peel the carrot, tomatoes, onion and garlic. Finely chop the garlic, onion and celery. Grate the carrot. Blend the tomatoes without their ends together with the fried tomato sauce. Drain and wash the lentils.
Heat 1 tablespoon of oil in a pan and sauté the garlic, onion and celery for 3-5 minutes until the onion has browned. Add the carrot and cook for another 5 minutes while stirring occasionally. Add the blended tomato, the vegetable seasoning and season to taste. Cook everything over low heat for 10 minutes. Add the lentils. The sauce should still be a little liquid. If not, lower the heat and add 2 tablespoons of hot water. Let it cook for another 5 minutes until the liquid has completely evaporated. Turn off the heat.
For the polenta: bring the milk together with the broth and 2 tablespoons of oil to a boil in a saucepan. Season to taste. Once the milk boils, start stirring with a spatula while gradually adding the polenta. Continue stirring until it starts to boil. Reduce the heat to a minimum and let it cook for 3-5 minutes. Stir occasionally to avoid it from sticking to the bottom. Turn off the heat.