Polenta with mushroom and lentil stew

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Cooked lentils130 g
• Cremini mushrooms150 g
• Carrots1
• Tomato paste1 tablespoon
• Extra virgin olive oil1 tablespoon
• Rosemary2 g
• Saltto taste

In season: September – November

Method

1. Peel the carrot and dice it; clean the chestnut mushrooms with a damp cloth and cut them into wedges.
2. Heat the oil in a saucepan over medium-high heat and brown the carrot and mushrooms for 8 minutes, until the mushrooms are golden and have released their liquid.
3. Add the drained cooked lentils, the tomato purée dissolved in half a glass of water, the rosemary and salt, and simmer over medium-low heat for 15 minutes, until the sauce thickens.
4. Meanwhile bring the salted water for the polenta to the boil, about four times the weight of the cornmeal; pour in the polenta in a thin stream while whisking and cook over low heat for 15 minutes, stirring often, until soft and creamy.
5. Spoon the soft polenta onto the plate and serve with the stew on top.