Fried Polenta with French Lentil Ragu and Orange Caraway Glazed Carrots

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Polenta squares, lentil ragu, orange caraway glaze, lemon shallot salad dressing.

Vegtables to glaze - 2lbs of carrots (recommended), or 1-2 acorn squash or 1 butternut squash.  Salad - baby greens (add other vegtables as desired, but salad works great with just baby greens).  Dressing also works great with roasted cauilflower, over roasted asparagus or with most veggies.

KEEP FROZEN.  Thaw in cold water, open immediately, refrigerate and use within 48 hours.

Polenta - Heat a frying pan on medium.  Add oil or butter (2-4TBS), add polenta squares and fry until browned on each side (about 5 min total).

Lentil Ragu - Heat in a large skillet or pot on medium low to medium, stiring regularly until warmed.  May also be heated in the microwave.

Vegtable - Peel and cut carrots into large bit size pieces or spears.  For stove top - Heat a skillet on medium, add carrots and 1/4 to 1/2 cup of water.  Cover and steam for 4-5 min.  Uncover, add glaze and cook stirring constantly until glaze has thinckened enough to just coat carrots and carrots are just tender (4-5 min).  Remove from heat.  Oven - Pre-heat oven to 425 convect.  Toss carrots with a bit of oil and lay on sheet pan,  cook until carrots are just tender, tossing once (10-18 min).  Toss with glaze and serve.

Salad - Toss baby greens with enough dressing to coat and serve (or roast cauliflower or asparagus and toss with dressing).