Red Lentil Polenta

This was originally called Lentil Tofu in the recipe I'm using from It Doesn't Taste Like Chicken.  Looking at the photos, I realized it's more like chickpea flour polenta, so that's what I'm rebranding it.  She does talk about polenta consistency in the recipe.  I see tofu as something fermented, with more of a cheese procedure.

The original recipe is only flavored with salt, and that's how I'm making it this time, but you could absolutely season it with herbs and spices, like the red lentil crepes.  It's kind of the same recipe in a different form.

I decided to shape these in the silicone muffin cups as sort of a flan shape.  This amount will make 8, so I put the rest in a mini-loaf pan.  One-cup ramekins will also work, which I thought of after they were in the fridge.  If you plan to slice it into slabs, use a loaf pan.  It could even go in a jello mold for a fancy shape.  Whatever the final use, remember that this is a do-ahead recipe that needs a minimum of two hours to set, and preferably at least four.

Whole, dried red lentils have become easier to find.  If you're lucky enough to have access to red lentil flour, I put a weight measurement in grams and you can skip the blender.  Just let the flour sit in the hot water for the 15 minutes, then start cooking.

The sauce or use for the polenta is up to your imagination.  I served it cold with a quick tomato-basil sauce as part of a mezze meal.  Because it was 85º in November.  You can cube it up, roll the pieces in cornstarch, and fry them.  Slice and pan-fry or bake to make a firmer texture.  Basically, anything you would do to polenta or firm tofu.

1 C red lentils or 175g red lentil flour
3 C boiling water
1/2 tsp kosher salt

1.  Rinse the lentils and place them in the blender.  If your blender isn't heat proof, do this part in the saucepan and transfer it later.  Add the salt and boiling water and let sit for 15 minutes, to par-cook the lentils.

2.  Cover the blender jar and hold onto the lid.  Starting slow and working your way up, blend the lentils until smooth.  This will take a minute or two.

3.  Pour the mixture into a medium saucepan.  Over medium-high heat, bring to a low boil, stirring constantly.  It's going to happen fast, since the batter is already hot.  Stir until very thick, 5-10 minutes.

4.  Pour batter into a loaf pan, muffin cups, ramekins, or any mold you choose.  It will start to set immediately.  Refrigerate at least 2 hours, and preferably 4 or more.  I did this in half an hour before leaving for work, which is why the photos seem dark.

5.  Turn out of mold and serve as is, fried, baked, or however you choose.

Serves 4 as a main, 8 as an appetizer

Difficulty rating  π