Crispy Polenta Batons with Smoky Tomato Lentil Ragout and Basil Lemon Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray or small square pan with parchment paper and lightly grease it with 1 teaspoon of olive oil.

2. 2

   In a medium saucepan, bring 720 ml water to a boil with 1/2 teaspoon salt, the garlic powder, and 1 tablespoon olive oil. Lower the heat and slowly whisk in the polenta. Cook for 3 to 5 minutes, stirring, until thickened.

3. 3

   Spread the hot polenta into the prepared pan in an even layer about 2 cm / 3/4 inch thick. Smooth the top with a damp spatula and let it cool for 15 minutes, until firm.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in a wide pot over medium heat. Add the onion, carrot, and celery with a pinch of salt and cook for 6 to 8 minutes until softened. Stir in the chopped garlic, smoked paprika, and ground cumin, and cook 1 minute more.

5. 5

   Add the lentils, crushed tomatoes, tomato paste, vegetable broth, maple syrup, balsamic vinegar, 1/2 teaspoon salt, and black pepper. Bring to a boil, then reduce the heat and simmer partially covered for 28 to 32 minutes, stirring occasionally, until the lentils are tender and the ragout is thick. If needed, add a little more water during cooking.

6. 6

   Unmold the firm polenta and cut it into 12 batons. Arrange them on the tray, brush with the remaining tablespoon of olive oil, and bake for 25 to 30 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp at the edges.

7. 7

   While the batons bake, place the soaked cashews, fresh basil, lemon juice, 80 ml water, and 1/4 teaspoon salt in a blender. Blend until completely smooth and creamy. If needed, add 1 to 2 more tablespoons of water to adjust the texture.

8. 8

   Taste the ragout and adjust salt or pepper if desired. Spoon a bed of hot ragout onto each plate, top with 3 polenta batons per serving, and finish with dollops of basil lemon cream. Garnish with extra basil leaves if desired and serve right away.