Lentil And Chorizo Ragu With Cheesy Polenta Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add the chorizo and cook until browned and crispy.
• STEP 2.Add the onions and garlic to the pot and cook until softened.
• STEP 3.Stir in the lentils, tomatoes, tomato paste, broth, and herbs. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
• STEP 4.Meanwhile, prepare the cheesy polenta. In a separate pot, bring water to a boil. Slowly whisk in the polenta and cook, stirring constantly, until thickened.
• STEP 5.Remove the pot from heat and stir in the grated cheese until melted and smooth.
• STEP 6.To serve, spoon the lentil and chorizo ragu over the cheesy polenta. Garnish with fresh herbs, if desired.

Cooking Tips

• For a spicier ragu, use hot chorizo instead of mild.
• If you prefer a smoother texture, you can blend the ragu with an immersion blender before serving.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm the ragu in a saucepan over medium heat, stirring occasionally.
• Serve the ragu over freshly cooked polenta for a delicious and satisfying meal.