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Sundried Tomato Polenta with Mushroom Lentil Ragout

Prep Time: 10 Minutes

Total time: 35 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    Polenta:

    4½ cups (1.125 L) vegetable or chicken stock

    ¼ cup (60 mL) finely chopped sundried tomatoes (packed in oil)

    1 cup (250 mL) cornmeal

    2 Tbsp (30 mL) unsalted butter (optional)

    ½ tsp (2 mL) salt

    ½ tsp (2 mL) ground black pepper

    Mushroom Ragout:

    1 Tbsp (15 mL) canola oil

    1½ cups (375 mL) finely chopped onion

    3 garlic cloves, finely chopped

    5 cups (1.25 L) halved & sliced crimini mushrooms

    ½ tsp (2 mL) salt

    ½ tsp (2 mL) ground black pepper

    1⁄3 cup (75 mL) red or white wine

    ½ cup (125 mL) whipping cream

    1 cup (250 mL) cooked or canned green or black (Beluga) lentils, drained & rinsed

    1⁄3 cup (80 mL) grated parmesan cheese

    1 Tbsp (15 mL) fresh thyme leaves (reserve some for garnish)


Directions

  1. FOR the polenta: in a medium pot bring stock and sundried tomatoes to a boil. Slowly pour in the cornmeal while whisking. Reduce heat, cover with a lid, and simmer for 20 minutes, whisking
  2. often, every 3-5 minutes. Be careful as polenta may bubble when being stirred.
  3. WHILE polenta is cooking, heat a large pot and add canola oil. Sauté onions and garlic until golden. Add mushrooms, salt, and pepper and cook until browned.
  4. DEGLAZE mushrooms with wine and simmer until liquid has reduced. Add cream and cooked lentils and simmer until cream thickens. Add parmesan cheese and fresh thyme. Season with salt and pepper.
  5. WHEN polenta is ready, stir in butter. Portion into bowls and top with prepared mushroom lentil ragout. Garnish with parmesan, black pepper, and fresh thyme leaves.

Nutritional Information

  • Serving Size: 1 2/3 cup (400 mL)
  • Per serving:
  • Calories 350
  • Total Fat 16 g
  • Saturated Fat 8 g
  • Cholesterol 40 mg
  • Carbohydrates 40 g
  • Dietary Fibre 6 g
  • Sugar 6 g
  • Protein 11 g
  • Sodium 620 mg
  • Potassium 623 mg
  • Folate 124 mcg