Polenta with Lentil Ragu and Sautéed Mushrooms

Recipe:

Polenta with Lentil Ragu and Sautéed Mushrooms

PLANT-BASED | GLUTEN FREE

Total time: 45 mins
Serves: 4

Comfort bowls are having their moment, and this one proves why. Creamy polenta topped with rich lentil ragu and golden sautéed mushrooms. it’s nourishing, flavourful, and the perfect way to ease into the colder months.

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INGREDIENTS

Polenta: 

• 1 L water 

• 250 g instant polenta 

• Pinch of salt 

Lentil Ragu: 

• 450 g onion, diced 

• 300 g carrot, diced 

• 300 g celery stalks, diced 

• 3 garlic cloves, crushed 

• 6 bay leaves 

• 3 tsp fresh rosemary, chopped 

• 9 fresh sage leaves, chopped 

• 640 g canned green lentils, drained 

• 250 ml tomato passata 

• 500 ml tomato pulp 

• 3 tbsp tomato paste 

• 4.5 tsp sea salt 

• 3 pinches ground black pepper 

• 2–3 tbsp extra virgin olive oil 

Sautéed Mushrooms: 

• 500 g mixed mushrooms, cleaned and cut into pieces 

• 1 garlic clove 

• 2 tbsp fresh parsley, chopped 

• 4 tbsp extra virgin olive oil 

• Salt, to taste 

METHOD

Cook the Polenta 

• Bring 1 L of water with a pinch of salt to a boil in a pot. 

• Remove from heat and gradually sprinkle in the instant polenta, whisking quickly to avoid lumps. 

• Return the pot to medium heat and cook for about 8 minutes, stirring occasionally. 

• Turn off the heat and let sit a few minutes before transferring to a serving dish. 

Prepare Lentil Ragu 

• Clean and wash the vegetables. Dice the carrot, celery, and onion into small, even cubes. 

• Heat olive oil in a stainless-steel pot over medium heat. Add the vegetables and sauté 5 minutes. 

• Add the crushed garlic and sauté briefly. 

• Wash the herbs. Add bay leaves whole, and chopped rosemary and sage. 

• Rinse the lentils under running water and add them to the pot along with the tomato passata and pulp. 

• Rinse the tomato containers with some water and add to the pot along with the remaining water. 

• Bring to a boil, then simmer gently over low heat with the lid slightly ajar for 30 minutes. 

• When lentils are tender, add tomato paste, sea salt, and black pepper. Cook for another 2 minutes. 

Cook the Mushrooms 

• Heat 4 tbsp olive oil in a large non-stick pan over high heat with a garlic clove. 

• Add mushrooms and sauté 5 minutes over high heat. 

• Reduce heat, season with salt, and cook another 15–20 minutes until tender, stirring occasionally. 

• Remove from heat and stir in chopped parsley. 

Serve 

• Plate the polenta, spoon lentil ragu on top, and add sautéed mushrooms. Serve hot.