Hearty Lentil Polenta with Rich Mushroom Ragu: Your New Favorite Comfort Meal

Discover the incredible versatility of lentils in this creamy, cheesy ‘polenta,’ perfectly paired with a deeply flavorful mushroom ragu. A satisfying and wholesome dish that’s surprisingly easy to make. (Jump straight to the recipe.)

The more I explore the culinary potential of lentils, the more I am truly amazed by the incredible versatility of these nutritious little legumes. It’s truly remarkable how one ingredient can so effortlessly transition from being the secret star of a decadent sweet treat to forming the robust base of a savory main course. Think of this hearty German stew, or these delightfully crispy lentil fries. Lentils are indeed the ultimate chameleons of the kitchen, ready to adapt to almost any flavor profile or texture you desire.

Introducing Po-Lentil-a: A Unique Twist on a Classic

Today, lentils take center stage in yet another unexpected, yet incredibly delicious, variation. They truly shine as the main ingredient in this sumptuous and satisfying ‘polenta,’ or as I affectionately call it, “polentila.” The naturally smooth consistency and mild, earthy flavor of split red lentils make them perfectly suited to replace cornmeal in this traditionally grain-based dish. By grinding the lentils into a coarse flour in a blender, we achieve a wonderfully creamy texture with just a hint of “nubbiness” – creating an ideal canvas for our rich and flavorful mushroom ragu. The result is a truly soul-warming meal that offers both comfort and profound satisfaction.

Here in northern Alberta, we are still deep in the embrace of winter. As much as I adore the seasonal changes, I confess to turning a shade of emerald green with envy when I hear about cherry blossoms already gracing the streets of Vancouver – it just doesn’t seem fair!

Given the persistent chill, hearty, warming dishes remain a staple in our home. A steaming bowl of this wholesome lentil polenta crowned with a generous spoonful of rich mushroom ragu is precisely what we need to satisfy our appetites and keep us feeling cozy and content. It’s the perfect vegetarian comfort food for those lingering cold evenings.

The best part? You can have this incredibly flavorful dinner on your table in under an hour. This leaves you with more precious time to embrace winter’s invitation to hibernate, curl up with a captivating book, or simply relax. It’s a testament to how simple ingredients can create extraordinary meals with minimal effort.

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Tips for Crafting Your Perfect Lentil Polenta and Mushroom Ragu

Kitchen Frau Notes: To infuse the mushroom ragu with an unparalleled depth of flavor, I’ve opted to use dried mushrooms. These intensely earthy fungi are often available in bulk at stores like Costco, or in smaller, convenient packets typically found in the produce section of most grocery stores. For even greater variety and value, exploring larger bags at Asian food markets can yield fantastic results.

When preparing the lentils for the polenta, grinding them in a powerful blender or food processor is key. For best results and to ensure even grinding, it’s advisable to process them in two batches. A crucial tip for achieving a smooth, clump-free lentil polenta is to transfer the ground lentils to a small bowl or, even better, a spouted measuring cup. This allows you to pour them into the boiling water in a slow, steady stream. Attempting to pour directly from the blender can lead to clumping – a lesson learned from experience! Furthermore, selecting a sufficiently large saucepan for cooking the polenta provides ample space for vigorous whisking, which also helps prevent lumps. Should a few clumps appear, don’t despair! They can almost always be whisked out, and rest assured, they will not diminish the rich, delicious flavor of this unique “polentila.”

The Magic of Lentils: Nutrition and Flavor

Lentils are not just versatile; they are also nutritional powerhouses. Packed with protein, fiber, and essential minerals, they make an excellent foundation for a healthy meal. Their subtle, earthy flavor readily absorbs the robust notes of the mushroom ragu, creating a harmonious blend that’s both hearty and incredibly satisfying. Opting for red split lentils ensures a quicker cooking time and a wonderfully creamy texture, making this polenta truly stand out.

Hearty Mushroom Ragu Recipe

This mushroom ragu is a flavor bomb, combining the deep umami of dried mushrooms with fresh ones, simmered in a rich wine and tomato sauce. It’s the perfect companion for our creamy lentil polenta, offering a luxurious texture and an explosion of savory notes.

• 1½ ounces (43gms/about 2 cups) dried mushrooms, any variety or a mixture (such as porcini, shiitake, or mixed forest mushrooms)
• 2 cups (480ml) boiling water
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 stalk celery, finely diced
• 1 lb. (450gms) fresh button mushrooms (or a mixture of cremini, oyster, or shiitake for added complexity)
• 1 teaspoon salt
• ¼ teaspoon black pepper, freshly ground
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (ensure gluten-free or vegan, if dietary restrictions apply)
• ½ cup (120ml) dry red wine (such as Merlot or Cabernet Sauvignon)
• 2 large ripe plum tomatoes, diced, or 1 cup (240ml) quartered cherry tomatoes
• Freshly grated Parmesan cheese for garnish, optional (or a vegan alternative)

Instructions for Mushroom Ragu:

1. Begin by rehydrating the dried mushrooms. Rinse them gently under cold water to remove any debris, then place them in a heatproof bowl. Pour the boiling water over them and let them soften for at least 15 minutes. This step is crucial for unlocking their intense flavor.
2. While the mushrooms rehydrate, heat the olive oil in a Dutch oven or a heavy-bottomed deep skillet over medium heat. Add the diced onion and celery to the hot oil. Cook, stirring occasionally, until the vegetables are softened and translucent, which typically takes about 5 minutes.
3. Stir in the minced garlic and cook for an additional 2 minutes, until fragrant. Be careful not to burn the garlic.
4. Prepare the fresh mushrooms by slicing or quartering them. Cut smaller mushrooms in half for even cooking.

5. Add the prepared fresh mushrooms, salt, and pepper to the onions and celery in the Dutch oven. Continue to cook for about 5 minutes, stirring occasionally, until the mushrooms release their natural juices and begin to soften.

6. Carefully scoop the rehydrated dried mushrooms out of their soaking water, squeezing them lightly to drain excess liquid back into the bowl. Reserve this soaking water. Place the rehydrated mushrooms on a cutting board and coarsely chop them.

7. Add the chopped dried mushrooms to the sautéing vegetables. Then, carefully pour in the reserved mushroom soaking liquid, being sure to leave behind the last tablespoon or so at the bottom of the bowl, as this often contains sandy grit.
8. Stir in the tomato paste, Worcestershire sauce, and red wine. Bring the ragu to a gentle boil, then reduce the heat to medium and simmer for approximately 5 minutes, allowing the liquid to reduce and thicken into a rich sauce. Once thickened, reduce the heat to very low and keep the ragu warm while you prepare the lentil polenta.
9. Just before serving, stir in the fresh diced tomatoes. Increase the heat back to medium and cook for just 2 minutes, allowing the tomatoes to warm through without becoming mushy.
10. Serve this exquisite mushroom ragu generously over the creamy lentil polenta. Garnish with delicate shavings of Parmesan cheese, if desired, for an extra touch of savory richness.

Serves 4 hungry individuals.

Creamy Lentil Polenta (Po-lentil-a) Recipe

This revolutionary lentil polenta is a game-changer for those seeking a gluten-free, nutritious, and incredibly flavorful alternative to traditional corn polenta. Its creamy texture and mild taste provide the perfect backdrop for any hearty sauce.

• 1½ cups (280gms) split red lentils
• 2 teaspoons onion powder
• 3½ cups (840mls) water, plus additional water to thin the mixture if needed
• ¾ teaspoon salt
• ½ cup (120ml) grated Parmesan cheese (or a suitable vegan substitute for a plant-based option)
• 2 tablespoons butter (or a vegan butter substitute)

Instructions for Lentil Polenta:

1. Begin by preparing the lentils. In a high-speed blender, process the split red lentils until they reach a consistency resembling a coarse flour, with some slightly larger, cornmeal-sized bits. For optimal results, blend them in two batches if necessary, ensuring an even grind. Once processed, pour the ground lentils into a spouted measuring cup or a small bowl. Stir in the onion powder, ensuring it’s well distributed.

2. In a large saucepan (ideally 2 or 3 quarts in capacity), bring 3½ cups of water to a rolling boil. Once boiling, reduce the heat to medium and carefully remove the saucepan from the burner for a moment. With one hand, whisk the water vigorously and continuously. With your other hand, slowly and steadily pour the ground lentil mixture into the boiling water in a thin stream. This continuous whisking is vital to prevent lumps from forming.
3. Once all the lentils have been added, replace the whisk with a sturdy wooden spoon. Return the saucepan to the burner over medium heat. Cook the mixture, stirring constantly, for about 5 minutes. During this time, the polenta will thicken considerably and develop a creamy consistency.
4. Remove the polenta from the heat. Stir in the salt, grated Parmesan cheese (or vegan alternative), and butter (or vegan substitute) until all ingredients are thoroughly combined and the cheese and butter have melted, integrating seamlessly into the polenta.
5. Serve the lentil polenta immediately while it is warm and creamy. If the mixture sits for too long before serving, it will continue to thicken significantly. Should this happen, simply stir in a little more hot water, a tablespoon at a time, until it regains its desired creamy texture.
6. Ladle the warm polenta into individual bowls and generously top each serving with the rich Mushroom Ragu.

Serves 4.

Guten Appetit!

This dish truly embodies wholesome comfort, delivering a burst of flavor with every spoonful. Whether you’re a long-time lentil lover or new to their wonders, this Po-lentil-a with Mushroom Ragu is sure to become a cherished recipe in your culinary repertoire.

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You might also like these other lentil-inspired delights:

Lentil Taco Tartlets: A fun and savory appetizer or light meal.

Chocolate Lentil Truffle Cake Pops: Experience lentils in a surprisingly sweet and decadent way!

Creamy, Cheesy, Lentil Mashed Potatoes: A nutritious twist on a classic comfort side dish.

Broccoli Lentil Salad: A fresh and vibrant salad perfect for any season.