Umami Mushroom and Lentil Ragu with Polenta

Instructions

1. 1

   Place the dried porcini mushrooms in a small bowl and cover with 200 ml of hot water. Let them soak for at least 20 minutes, then drain, reserving the liquid. Finely chop the rehydrated porcini mushrooms.

   ~20 min
2. 2

   Finely chop the onion, carrots, and celery to create a soffritto base. Mince the garlic.

   ~10 min
3. 3

   Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the soffritto and sauté until softened, about 8-10 minutes.

   ~10 min
4. 4

   Add the minced garlic and chopped cremini mushrooms to the pot. Cook until the mushrooms release their liquid and start to brown, about 7-10 minutes.

   ~10 min
5. 5

   Stir in the chopped porcini mushrooms, brown lentils, tomato paste, dried oregano, and bay leaf. Cook for 1 minute until fragrant.

   ~1 min
6. 6

   Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer and reduce by half, about 3-5 minutes.

   ~5 min
7. 7

   Add the crushed tomatoes, vegetable broth, and the reserved porcini mushroom soaking liquid (strained through a fine-mesh sieve to remove any grit). Bring to a simmer.

8. 8

   Cover the pot and let the ragu simmer gently for at least 30-40 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally. Season with salt and pepper to taste.

   ~40 min
9. 9

   While the ragu simmers, prepare the polenta. Bring 1 liter of water to a boil in a large pot. Gradually whisk in the polenta, ensuring no lumps form.

   ~5 min
10. 10

    Reduce heat to low and cook the polenta, stirring frequently with a wooden spoon, for about 20-25 minutes, or until thick and creamy. Add more hot water if needed to reach desired consistency. Season with salt.

    ~25 min
11. 11

    To serve, ladle the creamy polenta into shallow bowls. Spoon a generous amount of the mushroom and lentil ragu over the top. Garnish with grated Parmesan cheese (if using) and fresh parsley.

    ~2 min