Beans and legumes are a staple of the vegetarian diet. Both contain large amounts of protein and are also high in dietary fiber. When mixed with grains they become a complete protein. I have made this particular lentil recipe for many years and usually eat it with brown rice. I decided to see how well the lentils would go smothered over polenta. Not bad for a first time. The polenta recipe I used was right off the back of the bag of yellow corn meal. I cut the recipe off the back of the bag to save because this is really a tasty polenta.
Combine the first seven ingredients in a large saucepan and bring to a boil.
Add the corn meal slowly stirring all the while so it doesnât get lumpy. Turn the heat down to low and simmer 10 minutes, stirring often.
Stir in both the cheeses and blend well.
Allow to cool and then pour into a shallow 10Ã10 prepared glass dish.
At this point you can eat the polenta warm (itâs yummy) or refrigerate it to until it sets.
When you are ready to use the polenta, slice it into squares, saute each side in a little bit of olive.
For the Lentils
Put the lentils in a large pot and add water to cover, bring to a boil and then turn to low, partially cover the pan and let simmer for 40 minutes. Add more water or broth if necessary so that the lentils donât dry out.
In a skillet saute the veggies in a little bit of olive oil.
Add the veggies and tomatoes with juice to the lentils and mix, heat on low until hot.