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Polenta with hearty lentils is a rustic vegetarian pairing rich in tradition. This mediterranean dish is high in protein and fiber, ideal for a healthy family dinner or weight loss meal plan.
Rinse the brown lentils under cold water, then set aside. Heat 1 tablespoon olive oil in a medium saucepan over medium heat, add finely chopped onion, carrot, and celery, and sauté until softened, about 6 minutes.
Stir in minced garlic and sauté for 1 minute until fragrant. Add the rinsed lentils, bay leaf, 2 cups water, and 0.5 teaspoon salt. Bring to a gentle simmer, cover, and cook over low heat until lentils are tender but hold their shape, about 25–30 minutes. Remove the bay leaf.
While the lentils cook, combine 4 cups water, 0.5 teaspoon salt, and milk in a large pot. Bring to a boil over medium-high heat, then whisk in the cornmeal in a slow, steady stream to avoid lumps.
Reduce heat to low and stir the polenta constantly with a wooden spoon, scraping the bottom and sides, until thick and creamy, 18–20 minutes. Stir in 1 tablespoon olive oil, and season lightly with salt and black pepper if needed.
To serve, spoon creamy polenta onto shallow bowls or plates. Top with the lentils mixture, drizzle with remaining olive oil, grind black pepper over, and sprinkle with chopped fresh parsley.
