Grilled lentil & polenta slices

Grilled lentil & polenta slices

Total: 55 min. | Active: 55 min.
vegetarian, lactose-free
Nutritional value / people: 330 kcal
, Fat: 10 g
, Carbohydrate: 44 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Lentil & polenta slices

1 tbsp sesame oil
1 onion, finely chopped
1 garlic clove, finely chopped
125 g yellow lentils
125 g coarsely ground polenta (Bramata)
1 tsp cumin
9 dl water
¾ tsp salt
a little pepper
oil for frying


3 tbsp dry sherry
2 tbsp dark soy sauce
1 tbsp maple syrup
1 tbsp sesame oil
1 red chilli, finely chopped
2 tbsp peppermint, very finely chopped
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How it's done

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Lentil & polenta slices

Heat the oil, sauté the onion and garlic. Add the lentils, polenta and cumin, pour in the water, bring to the boil, simmer for approx. 35 mins. over a very low heat, stirring constantly to form a thick paste, season. On the back of a baking tray rinsed in cold water, spread the mixture into a rectangle approx. 1.5 cm thick, allow to cool. Cut the lentil & polenta mixture into slices, brush both sides with a little oil.

Charcoal/gas/electric grill: Grill the lentil & polenta slices for approx. 3 mins. on each side over/on a very high heat.


Mix all the ingredients together.

Serve the lentil & polenta slices with the dressing.

Good to know
Prepare: Prepare the mixture the day before, cover and chill on the tray. Remove the mixture from the fridge approx. 30 mins. prior to cooking.
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