RECIPE : creamy polenta with lentil salsa | simple cooking for lazy summer days

i’ve once again teamed up with the wineagency to spread the word on vegan options for wine – in this instance a dry white wine called Villa Garros Sauvignon 2015, and also pair it with a simple summery recipe to go with it.

this an organic wine made from the popular grape sauvignon blanc, and is like i mentioned earlier a vegan-friendly wine – meaning that it is produced without using animal products such as egg white.

the wine is dry, fresh and aromatic, with hints of citrus, gooseberries, black currant ( one of my favourite berries fiy ), as well as a taste of citrus and nettles. it works perfectly to simply have a toast with, or – like here – with summery green food. it especially goes well with food with some acidic freshness, like this lime and lentil salsa.

if you’re in sweden, you can find villa garros in most systembolaget stores ( the only place in sweden where you can buy wine or spirits, it’s one of sweden’s many quirky charms ), if not available in your store – just ask them to order.
here’s the info :
Nr 4184 Villa Garros Sauvignon 2015, 75 cl 95 kronor

now if you’re not in sweden, i’m afraid i can’t help you much with this one. your best bet is probably to ask in a well-stocked wine shop.

ok moving on to the recipe. this is really is cooking for dummies – a super simple and quick to make dish with summery flavours, and did i mention super cheap ?

the star here is on of the red summer beauties : tomatoes.
get the most juicy ones you can find and enjoy the pure flavour. all the other stuff in this dish is just to complement the tomatoes – spiciness from chilli, the acidic touch of the lime, the heartiness of the lentils, and the creaminess of the polenta. sounds ok with you ?
thought so.

creamy polenta with lentil salsa
serves 2

polenta
150 ml polenta ( the quick-cooking kind )
750 ml water

polenta flavouring ( optional )
2 tbsp nutritional yeast
1 tbsp white miso paste
2 tbsp tahini
switch some of the water for unsweetened plant milk for an even creamier result

lentil salsa
4 tomatoes, chopped
1 onion, chopped
1-2 garlic cloves, minced
1/2 red chili, chopped (or however much you prefer)
a bunch of coriander / cilantro, roughly chopped
250 ml / 1 cup cooked lentils ( any chewier kind, like beluga, green, berg lentils for example )
juice from 1/2 lime
salt & pepper, to taste

topping
coriander / cilantro
a drizzle of soy yogurt (optional)
lime wedge

– for the polenta : bring the water to a boil and stir in the polenta thoroughl ( to prevent lumping ). cook for about 5-7 minutes while stirring continuoulsy. it’s done when thick and glossy looking.
– to flavour the polenta : i love adding a mix of miso paste, tahini and nutritional yeast for a nutty, earthy flavour. it’s totally optional though. add at the very end when the polenta is already cooked.
– for the salsa : mix all the ingredients in a bowl. season with salt, chilli and pepper to taste.
– for serving : serve the polenta as soon as it’s cooked, since it will thicken when it cools off. add salsa on top and squeeze a bit of lime on top of it all. also really delicious with a drizzle of soy yogurt, which really rounds off the flavour of the salsa nicely. yum !

i’m already looking forward to dinner when i get to dig in to this delicousness. summer truly is here ^.^

oh, and a big thank you to the wineagency for teaming up for this recipe, i had fun !

love // jenny

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