Lentil & ’nduja ragù with buttery polenta

Name: Lentil & ’nduja ragù with buttery polenta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 tbsp Cooks’ Ingredients ’Nduja Paste; 2 clove/s garlic, crushed; 680 g jar tomato passata; 400 g can Essential Lentils, drained and rinsed; 200 g cavolo nero, woody stems removed and leaves finely sliced; 200 g Valsugana Polenta; ½ tsp fine salt; 25 g unsalted butter; 40 g Parmigiano Reggiano, finely grated, plus extra to serve

Spiking tomato sauce with ’nduja is a savvy way to give your ragù that depth of flavour that usually comes from hours bubbling on the stove – but in only 20 minutes.

3 out of 5 stars(1) Rate this recipe

HealthySource of protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

3 tbsp Cooks’ Ingredients ’Nduja Paste
2 clove/s garlic, crushed
680g jar tomato passata
400g can Essential Lentils, drained and rinsed
200g cavolo nero, woody stems removed and leaves finely sliced
200g Valsugana Polenta
½ tsp fine salt
25g unsalted butter
40g Parmigiano Reggiano, finely grated, plus extra to serve

Method

Put the ’nduja paste in a large pan with the garlic and cook over a medium-high heat for 2 minutes until fragrant. Stir in the tomato passata with a pinch of salt and 50ml water, then cook for 8 minutes until slightly thickened. Stir in the lentils and cavolo nero and cook for a final 5 minutes until the greens are wilted.
Meanwhile, in a large nonstick saucepan, bring 1.2 litres water to the boil. Whisk in the polenta and salt; cook for 5 minutes, whisking over a medium heat, until thickened. Stir in the butter and cheese until melted. Divide between 4 shallow bowls, then top with the ragù and a little extra grated cheese.