Ingredients
18 oz tube pre-cooked polenta
2 TB milk, half & half, or veggie stock
1 TB butter
1 TB olive oil
1/2 large onion, chopped
1 tsp chopped garlic (fresh or from a jar)
1/2 large red pepper, chopped
3/4 can diced tomatoes
1 can black lentils, drained (but not rinsed)
1/4 tsp paprika
1 TB dried basil
1/2 cup fresh flat-leaf parsley, chopped
1 TB capers
4 to 5 oz feta cheese, cubed
black pepper, to taste
Preparation
Polenta: I followed the directions on the package for heating and making the packaged polenta soft and creamy. This entailed chopping up the tube of polenta and heating for 1 or 2 minutes in the microwave along with the 2 TB of milk (I used half & half, but you could also use veggie stock). Then mash together with the butter until of stiff mashed potato consistency, adding more liquid if needed.
Black Lentil stew: Heat olive oil in a large skillet. Saute chopped onion for 1 or 2 minutes until soft. Add the garlic and chopped red pepper. Saute another few minutes until onion is soft.
Add the diced tomatoes. I had a partial can leftover in the fridge, which is why the recipe indicates just 3/4 can, but I imagine you could add the whole can without a problem. Also add the black lentils, paprika and basil. Turn to low and simmer about 5 minutes, as needed to evaporate off most of the tomato juice, creating a thick stew. At the end of cooking stir in the chopped parsley.
Reheat the polenta if needed. Spread 1/4 of the polenta onto each plate. Then spoon up the black lentil stew over. Top with the capers and feta cheese. Crack fresh black pepper over.
