Sundried Tomato Polenta with Mushroom Lentil Ragout

Name: Sundried Tomato Polenta with Mushroom Lentil Ragout
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; 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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6Polenta: 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)...

Keywords

main dish
italian
boiling
pan frying
black (beluga)
whole green
gluten-free
home cook
english
fall
mushroom

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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
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)