Sundried Tomato Polenta with Mushroom Lentil Ragout – Lentils.org

Sundried Tomato Polenta with Mushroom Lentil Ragout

  By lentilsorg      ,

September 2, 2015

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  • Prep: 10 Minutes
  • Cook: 25 Minutes

  • 10 Minutes

    25 Minutes

    35 Minutes

  • Yields: 6
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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.

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)

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Nutrition Facts

Serving Size1 2/3 cup (400 mL)
Calories350
Sodium620 mg
Potassium623 mg
Protein11 g
Cholesterol40 mg
Sugar6 g
Total Fat16 g
Saturated Fat8 g
Total Carbohydrates40 g
Dietary Fiber6 g