Cheesy polenta and vegetarian ragout - In Cucina con Sofia

Ingredients

• 1 carrot finely diced
• 1 shallot finely diced
• 1 celery stick finely diced
• 100 g seasonal mushrooms diced
• 100 g delica squash – or butternut if not available – finely diced
• 200 g split lentils
• 1 sprig or rosemary, few of thyme and 2 bay leaves
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 400 ml vegetable stock
• 50 gr passata – optional
• Salt
• pepper
• Coriander or flat parsley chopped to garnish
• 75 g of easy cook polenta – I used Valsugana
• 300 ml water
• 50 g grated parmigiano reggiano or preferred cheese
• Sea salt flakes to season the water