Sun-Dried Tomato Polenta with Lentil Putenesca

Sun-Dried Tomato Polenta with Lentil Putenesca

Posted by admin on

To my surprise, I have not gained any weight through this Holiday Season! Despite the fact that I've been to several parties with food a plenty and everyone at work brings in boxes and tins of goodies into work every day for weeks now, I've managed to not put on a pound! ........ *Oooooo's and Awwwww's inserted here.
Truthfully, I don't feel as good as I normally do which probably has to do with the occasional snacking on sweets and that I've been insanely busy and haven't been exercising regularly. I am however really being good about still making good, healthy home made foods most every day.

Breakfast: Either my Simple Chilled Gazpacho, Keifer smoothie w flax, berries and orange peel or a scrambled egg with veggies.

Lunch: Salad, salad, salad. Eat your veggies. I have a variety of salads with a small amount of lean meat.
I've been taught to eat a small amount of meat at lunch time and NOT at dinner. Meat takes several hours to digest and IMO your body shouldn't be working to digest a bunch of meat while your immobile and sleeping. Also, beans and legumes as well as potatoes actually promote a restful sleep.

Dinner:  A Light Vegetarian meal. Sometimes I add Chicken broth to things for flavour and nutrients, but mostly we eat vegetarian for dinner. Beans, lentils, brown rice, whole grains and of course, veggies! I have lots of simple recipes as examples on my blog. Click "What's For Dinner" picture on my right hand side bar.

This Lentil Puttenesca is one of my favorite simple and healthy dinners.

I can not believe I have never had Putenesca. It was one of those dishes that when you taste for the first time, you don't know how you ever lived without it. It is so simple to make too.

I always have a bag of soft sun-dried tomatoes as well as cans of anchovy fillets in the pantry for adding flavour to simple dishes. Anchovies are one of those foods that I never thought I would I would eat. Ever. I love fish but Anchovies always grossed me out. My uber healthy mom eats them straight out of the can and to make matters worse, for breakfast even!

*gag! 

In her defense, they are very good for you. An excellent source of essential Omega's which promote vascular and mental health.

 I do however love anchovies as a flavour enhancer in pastas and dressings.  This was actually a surprise discovery when we went to a wonderful Italian restaurant in Downtown Phoenix called Pasta Bar. I ordered some pasta dish and loved it so I asked the chef what was the wonderful taste I couldn't figure out. To my surprise, Anchovy was one of them! Now I'm hooked.

I came up with this simple Lentil Puttenesca recipe and you MUST try it, even if your an anchovy hater from way back! Trust me, would I lie to you?

TIME  15 MINUTES     SERVES 6

You Will Need: For Polenta

3 cups unsweetened Almond Milk ( can use reg. milk or water)

1/2 t Kosher salt

1 cup Polenta (corn grits)

1-2 T butter

1/4 cup Parmesan

1/4 cup sun dried tomatoes, chopped


Directions:
In large pot over high heat, bring almond milk and salt to boil. Gradually stir in cornmeal and sun dried tomatoes. Reduce heat to simmer, cook 12-18 minutes or until very thick. Stir frequently with long handled spoon to avoid sputters.
When very thick, remove from heat and stir in butter and Parmesan. Pour into a buttered 9x9 casserole dish. Let it sit off heat for about 10-15 minutes to set, will be creamy.

TIME   40 MINUTES     SERVES 6 
For Lentil Putenesca:
 
1 cup mixed lentils
 
1 cup water or broth
 
1/4 cup olive oil


1 cup finely chopped yellow onion

6 cloves minced garlic

2 (28-ounce) cans Roma plum tomatoes, chopped, with juice

1 cup  pitted and sliced green olives (other olives will work as well)

2 tablespoons tomato paste

2 tablespoons drained capers

2 tablespoons minced anchovy fillets (about 8 fillets)

1 teaspoon dried crushed basil

1-2 teaspoon dried crushed red pepper flakes



Directions:

Rinse lentils thoroughly under cool water. Preferably, soak lentils for 6-8 hours before cooking to reduce phytic acids.
In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the water, tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 30 minutes. Adjust seasoning, to taste, cover and set aside.

Serve with Creamy Sun-Dried Polenta.

PRINTABLE VERSION OF THIS RECIPE!