Lentil And Pancetta Ragù With Parmesan Polenta

• 1 can green lentils drained.
• 5 1/4 ounces plum or Cherry Tomatoes, halved
• 2 handfuls spinach roughly shredded
• 1/2 red onion sliced
• 2 cloves garlic sliced.
• 1 3/4 ounces pancetta Smoked, or equivalent smoked streaky bacon, sliced into 1cm pieces
• 1 porcini or Vegetable Stock Cube
• water
• 7/8 cup polenta Quick Cook
• 2/3 cup cheese Grated Parmegiano Reggiano
• 1 teaspoon cornflour heaped mixed with 2tbsp water
• 1 teaspoon tomato puree

1. Prepare all the vegetables as required and grate the parmesan.
2. Preheat a non-stick saucepan over a medium-high heat. Once heated, add the pancetta to the pan and reduce the heat a little to allow it to crisp.
3. When the pancetta has started to crisp, add the sliced onion and garlic and cook until softened and the onions have become golden. Add the tomato puree and cook for a few minutes (this helps remove the metallic taste that often occurs).
4. Add the drained lentils and tomatoes and add enough stock to barely cover the lentils. Bring to the boil and reduce to a simmer for 5 minutes before adding the spinach.
5. Allow the spinach a few minutes to wilt, then add the cornflour and water mixture to thicken, and season to taste.
6. For the polenta: bring 400ml water to the boil (or however much your polenta packet reccommends) and season with salt and pepper.
7. Once the water has come to the boil, slowly add your polenta stirring continuously, allowing it to cook for 1 minute, (or longer if you desire a firmer texture). Remove from the heat and stir in the parmesan cheese.
8. Enjoy!

green lentils, plum, handfuls spinach, red onion, garlic, pancetta, porcini, water, polenta, parmegiano, tomato puruee

Taken from www.yummly.com/recipe/Lentil-and-Pancetta-Ragu-with-Parmesan-Polenta-1261709 (may not work)