Sundried Tomato Polenta with Mushroom Lentil Ragout – Lentils.org

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)