Cheesy, creamy polenta topped with a delightful mushroom and lentil ragut. A cozy meal that offers a delicious alternative to traditional potatoes and pasta, making it a must-have in your pantry.
1: Dice and fry the mushrooms until the water has evaporated and they begin to caramelise.
2: Add the shallots and cook for another few minutes.
3: Follow with the garlic, tomato paste and paprika and cook for two more minutes.
4: Pour in the tomatoes, break them up, and then add the lentils and stock, letting it simmer for 15 minutes.
5: Have a pot of hot stock ready and slowly pour in the polenta, stirring continuously to avoid lumps.
6: Let it bubble, stirring frequently until smooth, then add the butter and nutritional yeast after about 10 minutes.
7: Spread the polenta on a plate and top with the ragut and some fresh herbs.
