Polenta and Red Lentils

Polenta, or corn grits, are available for me locally through Bob's Red Mill 

(a coarse cornmeal poured slowly into three times as much boiling water 

while stirring and then cooked on medium low until thick—stirring regularly 

all the while.  Season the cooked polenta with a tablespoon or so of olive oil 

and salt.).  

Red lentils are also sold by Bob’s Red Mill and can sometimes be found 

at my local grocery in the health food / bulk section.  They cook up 

into a beautifully golden, soft mashed-potato consistency and are surprisingly 

satisfying and delicious served with polenta  for breakfast or an easy supper

Slices of very ripe tomatoes would make this combination beyond delicious.

Both of the recipes below are based on the directions that used to be

 on the polenta and red lentil packages from Bob's Red Mill.

Polenta

3 Tablespoons butter (or olive oil)
2 cups polenta
1 teaspoon sea salt
6 cups water

1. In a large, deep pan over high heat bring water and sea salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.
2. Stir in butter (or olive oil),  and more salt if needed.
3. Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate. Mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot.

Makes 6 Servings.

Red Lentils

1 cup onions, chopped

1 - 2 Tablespoon butter or oil

1 cup red lentils

3 cups boiling water

1 ½ teaspoon salt

1. Set water to boil.
2. Sauté onions in butter or oil.
3. Stir in lentils and sauté for a few minutes.
4. Add boiling water.  (I've also had good success by just adding to cold water and then bringing to a boil—this method may take a little longer but not much)
5. Boil gently 30 minutes, stirring often, until very soft.
6. Add salt and pepper to taste. 

 

Makes 6 (1/2 cup) servings

Mujdara / Brown Rice and Lentils

When I stir in buttermilk I call this Syrian Mujdara, 

when I use milk I call it Lentils and Rice.

Both ways my family calls it YUM.

adapted from Andrea Chesman's

365 Delicious Ways to Cook Rice, Beans, and Grains

which is the one recipe book I would want if I could have only one.

1 cup dried green or brown lentils, rinsed

1 teaspoon salt

1 ½ cup uncooked brown basmati rice

2 ¾ to 3 ¼ cups water

1 Tablespoon olive oil

3 onions, thinly sliced in rings

4 garlic cloves, minced

1 ¼ cups buttermilk, kefir, yogurt or whole milk

Salt and freshly ground black pepper

1. In medium saucepan, cover lentils with water by about 3 inches and add ½ teaspoon salt.  Bring to boil, then reduce to gentle boil and cook until lentils tender but still hold their shape, about 25 minutes.  Drain lentils a little if too much water remains.
2. While lentils cook, combine rice, the remaining ½ teaspoon salt, and the water.  Bring to a boil, then reduce heat to simmer and cook, covered, until rice is tender and the water has been absorbed, 15 to 30 minutes.
3. While rice and lentils cook, heat olive oil over medium-low heat in a large saucepan.  Add the onions and cook, stirring constantly, until the onions are golden, about 7 minutes.  Add the garlic and cook until fragrant.
4. Add the cooked lentils and rice to the onions.  Add buttermilk or other milk to moisten and bind mixture.  Season with salt and pepper to taste. 

  

Delicious served over spears of romaine lettuce with a blue cheese vinaigrette to the side.