Green Lentil Cornmeal Pie


I watched Two Greedy Italians making a delicious mixed meat dish with polenta the other day and I was completely taken by that experience. It's was perfection, meant to be enjoyed on Sundays, or any other day when you can afford to slow down and dedicate your time to making a beautiful slow cooked lunch.
 I liked the idea of baking with cornmeal and while trying to figure out what to do I was researching for a new recipe for green lentils potage which I fancied for dinner. And an idea was born, I adapted a vegetarian shepherd's pie recipe found on-line for my Green Lentil Cornmeal Pie

Green Lentil Polenta Pie

150g green lentils
1 carrot
2 tommatoes
1 onion
1/2  leek stalk
1 celery stalk
1 carrot
1 tsp paprika
300 g chopped mushrooms
2tbsp parsley
salt, pepper

300ml water or chicken (vegetable) stock
1 tbsp chopped parsley
140 g cornmeal
salt, pepper
 Cook the lentils in cold water over medium heat for about half an hour, drain and set aside.
Fry the onion and leek until tender, then add finely chopped carrots, celery and tomato add the mushrooms a few minutes before the potage is ready. Cook for 15 minutes and mix with the lentils and few tbsp of chicken stock. season well with salt, pepper and finely chopped parsley. Spoon it into an oiled baking dish (I used individual pie dishes), set aside.
For polenta, bring the rest of the stock to boil, add chopped parsley and add cornmeal a bit at the time, stirring constantly.When it thickness, but it's not fully cooked, spread in a thick layer over the lentils and put in the  oven 1 preheated to 180C  for 7-8 minutes to warm through and top crust forms, or place it under the grill for couple of  minutes in which case,your polenta should be thoroughly cooked. Serve hot.

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