In a pan, heat the olive oil, then add plenty of soffritto, a peeled garlic clove, and a few sage leaves. Sauté over low heat for a few minutes. Meanwhile, drain the lentils from their preserving liquid, rinse them under running water, and add them to the pot with the soffritto. Add the cup of water, tomato paste, a pinch of fine salt, cover with the lid, and cook for about 20 minutes.

While the lentils are cooking, carefully remove the polenta from its packaging without breaking it, and use a smooth-edged knife to cut it into slices about 1 cm thick. Line a baking sheet with parchment paper and arrange the polenta slices on the sheet. Bake in a preheated oven at 300°F (150°C) for the entire cooking time of the lentils. After this time, spoon a tablespoon of lentils onto each slice and serve hot 😋

If you like, you can pair the polenta and lentil crostini with SAUSAGE AND POTATO SKEWERS to create a complete meal 🥰