BAKED MILLET POLENTA WITH SPICY RED LENTIL MARINARA

Millet can be a tough sell: a lot of people, myself included, fi nd it to be a little dry when it’s prepared traditionally. Cooking millet with extra water or broth—using a one-to-four ratio of grain to liquid— creates a crowd-pleasing mixture that’s reminiscent of traditional polenta. In this dish, the millet polenta is baked and topped with a hearty marinara sauce that gets a protein boost from red lentils.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the marinara, heat the oil in a medium pot over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes.

Step 2

Add the sugar and cook, stirring from time to time, for about another 5 minutes, until the onion is tender and golden. Add the garlic and cook, stirring constantly, for 2 minutes.

Step 3

Stir in the oregano, thyme, tomatoes, tomato sauce, salt, pepper, lentils, and water. Bring to a boil, then lower the heat and simmer, stirring occasionally, for 15 minutes, until the lentils are tender. Add the spinach, cover, and let the spinach wilt for 2 minutes. Stir in the spinach, then stir in the red pepper fl akes. Taste and adjust the seasonings if desired.

Step 4

To make the polenta, preheat the oven to 350°F (175°C). Put a 10-inch (25-cm) cast-iron or ovenproof skillet on the stovetop over medium heat. Pour in the millet and toast, stirring frequently, for 8 to 10 minutes, until it begins to brown and pop. Pour the broth into the pan.

Step 5

Bake the millet for 20 minutes. Stir, then bake for another 20 to 30 minutes, until the millet is fi rm at the edges and all the liquid has been absorbed.

Step 6

Remove the millet from the oven and stir in the nondairy milk, salt, pepper, garlic powder, and nutritional yeast. Gently reheat the marinara sauce. Spoon the millet onto four plates and top with the sauce, along with chopped fresh parsley or basil. Serve right away.