Broccoli Rabe Lentil Ragu over Polenta - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil
• 2 shallots, chopped
• 3 garlic cloves, peeled and thinly sliced
• 1/2 tsp (2 mL) dried red pepper flakes
• 3/4 tsp (4 mL) salt, divided
• 1/4 tsp (1 mL) black pepper
• 1 lb (450 g) broccoli rabe, tough thick ends trimmed
• 1 1/2 cups (350 mL) canned no salt-added crushed tomatoes
• 2 Tbsp (30 mL) balsamic vinegar
• 2 cups (500 mL) cooked black (beluga) lentils or French green lentils
• 1 tsp (5 mL) dried thyme
• 1 cup (250 mL) medium-grain cornmeal
• 1/3 cup (80 mL) grated Parmesan cheese (optional)