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Polenta With Lentils in Tomato Sauce

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“In 'The Complete Italian Vegetarian Cookbook'”
1hr 45mins

Ingredients Nutrition


  1. Add 8 cups water to a large saucpan, set over high heat; when water boils, add 2 teaspoons salt and decrease heat to medium.
  2. Whisk in cornmeal in a slow, steady stream (this should take about 1 minute); make sure to whisk the cornmeal continuously to prevent lumps from forming; continue whisking as the cornmeal comes back to a boil.
  3. Simmer, whisking constantly, until the polenta starts to thicken, 1-2 minutes.
  4. Decrease heat until the polenta is at the barest simmer; cover the pot and cook very slowly, stirring iwth a wooden spoon every 10 minutes or so, until the cornmeal loses its raw flavor, 35-40 minutes.
  5. While the polenta is cooking, bring 8 cups water to a boil in a saucepan; add in the lentils, bay leaf, and garlic; simmer over medium heat until the lentils are tender but still a bit firm, about 25 minutes.
  6. Drain; discard the bay leaf and garlic; set aside.
  7. While the lentils are cooking, heat the oil in a saucepan, add the onion, carrot, and celery; saute over medium heat until the vegetables have softened, about 10 minutes.
  8. Add in the tomatoes; simmer until the sauce thickens somewhat, about 10 minutes.
  9. Add the lentils and cook for 1-2 minutes to heat through.
  10. Stir in the parsley; season with salt and pepper to taste.
  11. When the polenta has finished cooking, stir in the butter and add more salt if needed.
  12. Divide the polenta among large individual bowls; spoon some of the lentils and sauce over each portion.
  13. Serve immediately with grated cheese passed at the table.

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