Sundried Tomato Polenta with Mushroom Lentil Ragout
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 6
Ingredients
Directions
Nutrition
Ingredients
4½ cups (1.125 L) vegetable or chicken stock
¼ cup (60 mL) finely chopped sundried tomatoes (packed in oil)
2 Tbsp (30 mL) unsalted butter (optional)
½ tsp (2 mL) ground black pepper
1½ cups (375 mL) finely chopped onion
3 garlic cloves, finely chopped
5 cups (1.25 L) halved & sliced crimini mushrooms
½ tsp (2 mL) ground black pepper
1⁄3 cup (75 mL) red or white wine
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)
Directions
- FOR the polenta: in a medium pot bring stock and sundried tomatoes to a boil. Slowly pour in the cornmeal while whisking. Reduce heat, cover with a lid, and simmer for 20 minutes, whisking
- often, every 3-5 minutes. Be careful as polenta may bubble when being stirred.
- WHILE polenta is cooking, heat a large pot and add canola oil. Sauté onions and garlic until golden. Add mushrooms, salt, and pepper and cook until browned.
- DEGLAZE mushrooms with wine and simmer until liquid has reduced. Add cream and cooked lentils and simmer until cream thickens. Add parmesan cheese and fresh thyme. Season with salt and pepper.
- WHEN polenta is ready, stir in butter. Portion into bowls and top with prepared mushroom lentil ragout. Garnish with parmesan, black pepper, and fresh thyme leaves.
Nutritional Information
- Serving Size: 1 2/3 cup (400 mL)
- Per serving:
- Calories 350
- Total Fat 16 g
- Saturated Fat 8 g
- Cholesterol 40 mg
- Carbohydrates 40 g
- Dietary Fibre 6 g
- Sugar 6 g
- Protein 11 g
- Sodium 620 mg
- Potassium 623 mg
- Folate 124 mcg
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