Recipe idea: slow-cooked lentils and creamy polenta

Ingredients for 2 people

• 100 g polenta
• 1 garlic clove
• 500 ml milk (or a non-dairy drink)
• 10 g butter (or a non-dairy alternative)
• 15 g grated Comté (optional)
• Nutmeg, salt, pepper
• 1 jar of slow-cooked lentils

Method

1. Gently reheat the slow-cooked lentils over a low heat.
2. Pour the milk into a saucepan and add the peeled garlic clove and two pinches of salt.
3. Bring to the boil.
4. Once boiling, lower the heat, remove the garlic clove and sprinkle in the polenta while stirring (to prevent lumps from forming).
5. Keep cooking over a low heat, stirring, until the polenta has absorbed the liquid and is smooth and creamy.
6. Remove from the heat, add the butter, nutmeg and Comté, and season with pepper.
7. Mix well and serve with the slow-cooked lentils.