This is one of the rare things I pictured in my head and then made according to what was in my head.
The French lentil recipe is modified from someone else's, though it's a lot like my mother's tomato sauce just with some extra broth and lentils in it.
1 TABLESPOON OLIVE OIL
- 1 CUP DICED YELLOW ONIONS
- 1 CUP DICED CARROTS
- 1 CUP DICED CELERY (optional)
- 4 GARLIC CLOVES, MINCED
- ONE 28-OUNCE CAN DICED TOMATOES
- ONE 4-OUNCE CAN TOMATO PASTE
- 1 1∕4 CUP FRENCH GREEN LENTILS
- 2 CUPS VEGETABLE BROTH
- 1 BAY LEAF
- 1 1∕2 TEASPOONS MINCED FRESH ROSEMARY (Important)
- 2 TEASPOONS FRESH THYME LEAVES
- 2 TEASPOONS KOSHER SALT
- 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
In a large Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, celery, and garlic. Sauté until vegetables are tender, about 10 minutes. Add tomatoes and paste with their juices, the lentils, broth, bay leaf, rosemary, thyme, salt, and pepper. Bring to a low boil, then lower to a simmer. Cover and simmer about 1 hour, stirring occasionally. Watch to make sure it doesn’t burn. Cook uncovered for an additional 10 minutes.
Separately, make this polenta:
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
It’s that Giada lady’s.
Then, clean chard and cut it into strips.
Get a big pan. Put half the lentils in the bottom, then the raw chard leaves (2-3 leaves thick), then half the polenta, then the rest of the lentils, then the rest of the chard, then rest of polenta on top with a little fresh grated Parmesan or what have you. Bake it at 350 until the polenta looks crispy and golden. Mmmm.