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Receta Sun-Dried Tomato Polenta with Lentil Puttenesca

by Healthy Mamma

Ingredientes

Polenta 3 cups unsweetened Almond Milk ( can use reg. milk or water) 1/2 t Kosher salt 1 cup Polenta (corn grits) 1-2 T butter 1/4 cup Parmesan 1/4 cup sun dried tomatoes, chopped Puttenesca 1 cup mixed lentils 1 cup water or broth

1/4 cup olive oil 1 cup finely chopped yellow onion 6 cloves minced garlic 2 (28-ounce) cans Roma plum tomatoes, chopped, with juice 1 cup pitted and sliced green olives (other olives will work as well) 2 tablespoons tomato paste 2 tablespoons drained capers 2 tablespoons minced anchovy fillets (about 8 fillets) 1 teaspoon dried crushed basil 1-2 teaspoon dried crushed red pepper flakes

Direcciones

1. For Polenta
2. In large pot over high heat, bring almond milk and salt to boil. Gradually stir in cornmeal and sun dried tomatoes.
3. Reduce heat to simmer, cook 12-18 minutes or until very thick. Stir frequently with long handled spoon to avoid sputters.
4. When very thick, remove from heat and stir in butter and Parmesan.
5. Pour into a buttered 9x9 casserole dish.
6. Let it sit off heat for about 10-15 minutes to set, will be creamy.
7. For Lentil Puttenesca
8. Rinse lentils thoroughly under cool water.
9. Preferably, soak lentils for 6-8 hours before cooking to reduce phytic acids.
10. In a large pot heat the olive oil over medium high heat.
11. Add the onion and saute until soft and lightly caramelized, about 6 minutes.
12. Add the garlic and cook an additional 2 minutes.
13. Add the water, tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 30 minutes.
14. Adjust seasoning, to taste, cover and set aside.

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