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Polenta, Lentils and Tomato

A nutritious and tasty dish that combines the flavor of polenta with the nutritional value of lentils. Perfect to prepare on cold winter days!


  • 120 g of Bartolini instant polenta
  • 240 g of Bartolini lentils
  • 400 g of very fine tomato pulp
  • 1 shallot
  • Salt
  • Nutmeg
  • E.v.o. oil DOP Bartolini


Boil lentils in salted water for about 20 minutes.

Cut the shallots into small pieces.

Place them in a saucepan with the tomato pulp, lentils, salt and nutmeg.

Once the sauce is ready, heat the 500 g of water in a pot and pour in the cornmeal. Do not wait to pour the polenta as soon as the water boils as you do with pasta because otherwise lumps will come, so pour the polenta into the newly heated water.

Always stir the polenta until you get a certain almost solid consistency, it will take about 6 minutes.

Place the ready polenta on a plate and pour the lentil ragout on top.

Add Bartolini DOP e.v.o. oil.

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