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[quote=Anonymous]You can sub pasta for polenta.  I like it with spinach fettuccini.

Polenta with Lentils and Tomato Sauce

1 cup cornmeal
2/3 cup green lentils, rinsed and drained
1 bay leaf
4 medium garlic cloves,  (2 whole and 2 minced)
3 tablespoons of olive oil
1 small onion, finely chopped
1 large carrot, peeled and finely diced
1 celery stalk, peeled and finely diced
1 14 ounce can diced tomatoes
2 tablespoons of parsley, minced
Freshly grated Parmesan for garnish

Bring 8 cups of water to boil in a medium saucepan and add the lentils, bay leaf and 2 whole cloves of garlic.
Reduce the heat and simmer until the lentils are tender – about 25 minutes
While the lentils are simmering you can prepare the polenta – see below
When the lentils are tender drain and discard the bay leaf and garlic cloves.
Heat the oil in a large saucepan and saute the onion, carrot and celery until tender – about 10 minutes.
Add the tomatoes and simmer for about 10 minutes.
Add the lentils and cook for 2 minutes until the sauce is heated and the flavours have mingled.
Stir in the parsley and season with salt and freshly ground pepper.
Spoon the lentils over 3 polenta triangles, garnish with cheese and serve.[/quote]

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