Sundried Tomato Polenta with Mushroom Lentil Ragout

6 Servings

Preparation Time: 10 min
Cooking Time: 35 min


4 1/2 cups vegetable or chicken stock 1.125 L
1/4 cup finely chopped sundried tomatoes (packed in oil) 60 mL
1 cup cornmeal 250 mL
2 Tbsp unsalted butter (optional) 30 mL
1/2 tsp salt 2 mL
1/2 tsp ground black pepper 2 mL
  Mushroom Lentil Ragout  
1 Tbsp canola oil 15 mL
1 1/2 cup finely chopped onion 375 mL
garlic cloves, finely chopped  
5 cups halved & sliced crimini mushrooms 1.25 L
1/2 tsp salt 2 mL
1/2 tsp ground black pepper 2 mL
1/3 cup red or white wine 75 mL
1/2 cup whipping cream 125 mL
1 cup cooked or canned green or black (Beluga) lentils, drained & rinsed 250 mL
1/3 cup grated parmesan cheese 75 mL
1 Tbsp fresh thyme leaves (reserve some for garnish) 15 mL


Step 1
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.

Step 2
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.

Step 3
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.

Step 4
WHEN polenta is ready, stir in butter. Portion into serving bowls and top with prepared mushroom lentil ragout. Garnish with parmesan, black pepper, and fresh thyme leaves.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Serving Size: 1 2/3 cup (400 mL)
% Daily Value
% valeur quotidienne
Calories / Calories 350
Fat / Lipides 16 g
Saturated / saturés 8 g
+ Trans / trans
Cholesterol / Cholestérol 40 mg
Sodium / Sodium 620 mg
Carbohydrates / Glucides 40 g
Fiber / Fibres 6 g
Sugars / Sucres 6 g
Protein Protéines 11 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer