Polenta with mushrooms and lentils

Name: Polenta with mushrooms and lentils
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; cracked black pepper; 1/2 cup finely chopped basil or flatleaf parsley, or 1–2 bay leaves, to garnish

www.foodwise.com.au

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

View full recipe on www.foodwise.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwise.com.au.

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