Polenta with mushrooms and lentils | FOODWISE

Name: Polenta with mushrooms and lentils | FOODWISE
Ingredients: 8 dried porcini or shiitake mushrooms; 3 cups vegetable stock; 1 cup fine polenta; 1 tbsp olive oil; 1/2 brown onion, diced; 2 celery stalks, diced; 1 carrot , chopped; 1–2 garlic cloves, crushed; 2 cups vegetable stock; 1 bay leaf; 1 cup puy lentils or tiny blue-green lentils, washed; 1 tbsp fresh thyme leaves or 1 tsp dried thyme; sea salt and cracked black pepper, to taste; 1/2 cup finely chopped basil or flatleaf parsley , or 1–2 bay leaves, to garnish

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Once considered peasant food by the Italians, these days we prize polenta for its nutritional value, lack of gluten and versatility.

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Ingredients

8 dried porcini or shiitake mushrooms
3 cups vegetable stock
1 cup fine polenta
1 tbsp olive oil
1/2 brown onion, diced
2 celery stalks, diced
1 carrot , chopped
1–2 garlic cloves, crushed
2 cups vegetable stock
1 bay leaf
1 cup puy lentils or tiny blue-green lentils, washed
1 tbsp fresh thyme leaves or 1 tsp dried thyme
sea salt and cracked black pepper, to taste
1/2 cup finely chopped basil or flatleaf parsley , or 1–2 bay leaves, to garnish