A warm hug of a bowl.
Ingredients
Makes 2 portions
6 shallots, halved lengthways
1 tbsp dried porcini
1 tsp tomato purée
120 ml red wine
1 tbsp marmite /yeast extract
60g puy lentils, washed
Large handful cavolo nero, torn from the stalk
1 tbsp butter
140g instant polenta
300ml veg stock
2/3 sprigs thyme
Salt & pepper
Recipe
1. In a measuring jug cover the porcini with 100ml boiled water from the kettle and set aside
2. Place a wide heavy pan over a medium heat. Add the onions, cut side down and colour for 2/3 mins without turning. Add the wine and cook until reduced by two thirds. Add the tomato paste and cook for another 2/3 mins, then stir in the porcini with stock, marmite and thyme. Simmer over a low heat until the shallots are tender and the sauce is thick – about 20 mins . Add a splash of water if necessary
3. Meanwhile place the lentils in a large pan of cold water, simmer until tender. Add the cavolo to the pan in the last 3/4 mins of cooking, then drain. Stir into the onion mixture
4. Meanwhile make the polenta – in a medium pan cover the polenta with the veg stock. Bring to a simmer, whisking regularly until thickened and it comes away from the side of the pan. Whisk in water if needed as you go. Whisk in the butter and season to taste
5. Spoon the polenta into bowls and top with the onion mixture
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