Lentil & ’nduja ragù with buttery polenta

Put the ’nduja paste in a large pan with the garlic and cook over a medium-high heat for 2 minutes until fragrant. Stir in the tomato passata with a pinch of salt and 50ml water, then cook for 8 minutes until slightly thickened. Stir in the lentils and cavolo nero and cook for a final 5 minutes until the greens are wilted.

Meanwhile, in a large nonstick saucepan, bring 1.2 litres water to the boil. Whisk in the polenta and salt; cook for 5 minutes, whisking over a medium heat, until thickened. Stir in the butter and cheese until melted. Divide between 4 shallow bowls, then top with the ragù and a little extra grated cheese.