Try this baked polenta recipe, a rich, healthy, satisfying main course for winter. Polenta is a pantry staple in Northern Italy made from cornmeal and is often flavoured with cheese or tomato sauce and this delicious, recipe is irresistible.
1 can tomato puree
1/2 c vegetable broth
1 can lentils
fresh or dried oregano
1 tbsp olive oil
1/2 tsp chili flakes
1 clove garlic (minced)
1/2 onion (minced)
salt (to taste)
pepper (to taste)
In a sauce pan add olive oil, garlic, onion, chili flakes and oregano. Cook over low-medium heat until the onions and garlic have caramelized (approximately 15 minutes).
While your onions and garlic are caramelizing, pre heat oven to 425°.
Cut polenta into 1/2 inch “steaks
Using an oven safe frying pan or baking dish lightly drizzle with olive oil and bake at 425 for approximately 20 minutes, or until lightly browned.
While your polenta is baking, add your tomato puree, vegetable broth and lentils to your sauce pot, add salt and pepper to taste.
Once finished baking, place on a plate and cover with your lentil sauce.
I hope you enjoy this healthy recipe, quick delicious and a healthy alternative to meat.