LENTIL POLENTA CASSEROLE RECIPE

LENTIL POLENTA CASSEROLE RECIPE

DESCRIPTION

A bigger number of times than not you'll discover a type of remaining soup in my fridge. Also, regardless of stovetop polenta being exponentially better, there is typically one of those pervasive containers of polenta in the wash room too. In the event that you have those two segments, and you have five minutes, you can get a supper like this in the broiler. It's for those evenings when an outright least push to eat on the table is the place it's at. I jump at the chance to utilize lentil soups (this one works especially well), however the general thought is unfathomably adaptable.

Ingredients

  • 1 tablespoon olive oil, plus more for pan

  • Zest of one lemon

  • 3 cups favorite lentil soup

  • 1 (8-ounce tube polenta)

  • Topping: enormous modest bunch of hacked kale + scallions hurled with lemon juice, and a touch of olive oil, complete with a light hurl with avocado/chive blooms (discretionary)

METHOD

Pre heat broiler to 400F with a rack in the center. Rub within a 9x12 (or proportional) goulash dish with a touch of olive oil. Sprinkle the lemon get-up-and-go over the dish.

Mastermind soup in base of your heating dish. Organize polenta cuts on top in somewhat covering concentric circles or lines. Cover with thwart and heat 25-30 minutes. Expel from stove, reveal, and brush polenta with a touch of olive oil. Wrap up by cooking 6-12 crawls from warm for a moment or two, observing deliberately, until the point when the polenta is brilliant darker, and crisps up at the edges a bit. Permit to rest for 5 minutes. Serve finished with the recommended kale circumstance.