Crispy Polenta Cakes with Lentil, Sun-Dried Tomato and Basil Ragout

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking sheet or small square pan with a little of the olive oil.

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   2. In a medium saucepan, bring 600 ml (2 1/2 cups) water to a boil with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and nutritional yeast. If you want a firmer texture, dissolve the cornstarch in 2 tablespoons of that cold water before adding it.

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   3. Reduce the heat and slowly rain in the instant polenta, whisking constantly for 3 to 5 minutes until thick and smooth.

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   4. Pour the polenta into the pan or onto the tray, spreading it into a layer about 1.5 cm / 1/2 inch thick. Let it cool for 10 minutes until set.

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   5. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, carrot, and celery with the remaining 1/2 teaspoon salt and sauté for 6 to 8 minutes until tender.

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   6. Stir in the chopped garlic, sun-dried tomatoes, and smoked paprika. Cook for 1 minute, stirring so the garlic does not burn.

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   7. Add the cooked lentils, crushed tomatoes, vegetable broth, balsamic vinegar, and the remaining 1/4 teaspoon black pepper. Simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until the ragout thickens slightly.

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   8. Turn off the heat and stir the chopped fresh basil into the ragout. Taste and adjust salt if needed.

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   9. Cut the set polenta into 8 rectangles or rounds. Brush them with the remaining tablespoon of olive oil and bake for 15 to 18 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp around the edges.

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    10. Serve 2 polenta cakes per plate with a generous spoonful of lentil ragout on top or underneath. Finish with extra fresh basil and serve hot.