The finished recipe. Mushroom and Lentil Ragu on Soft PolentaIngredients 1 to 6. 200 g Mushrooms. 150 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.). 200 g Chopped tomatoes, tinned. 60 g Onion. 2 cloves, about 6 g Garlic. A few sprigs Fresh thymeIngredients 7 to 12. 5 g Olive oil. 40 g Cornmeal polenta (Quick-cook polenta. The traditional kind takes forty minutes of stirring. Dry weight.). 250 ml Vegetable stock (Made up from a cube or a pot.). 15 g Parmesan. To taste Salt. Plenty Black pepperStep 1. Fry the sliced mushrooms in the oil over a high heat for six minutes until they have released their water, it has cooked off, and they are browning. Add the onion and cook for five minutes more, then the garlic and thyme.Step 2. Add the lentils and tomatoes, season, and simmer for ten minutes until thick.Step 3. Bring the stock to the boil, pour in the polenta in a stream while whisking, and cook for three to five minutes until it thickens and pulls from the side of the pan. Beat in the parmesan and plenty of pepper.Step 4. Spread the polenta on a plate and spoon the ragu over.
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