Mushrooms, Cheesy Polenta and Lentils
Mushrooms, Cheesy Polenta and Lentils



  • 15g dried porcini, soaked in 200ml water
  • 1 tbsp olive oil
  • 2 sliced shallots
  • 250g brown mushrooms, quartered
  • 3 sliced black garlic cloves
  • 200g quick-cook polenta
  • 15g butter
  • 50g grated mature cheddar or similar
  • 2 rosemary sprigs, leaves chopped
  • 250g cooked black lentils
  • Chopped parsley
  • Cook the shallots in the oil with a pinch of salt until softened. Add the brown mushrooms, then cook for 3 mins before stirring in the garlic and 1 tbsp of water. Cover the pan, remove from the heat and leave to steam for 10 mins. Meanwhile, cook the polenta according to packet instructions, then stir in the butter, cheese and rosemary. Stir until smooth, then season.
  • Add the porcini mushrooms and their soaking water to the garlic mushrooms. Stir through the cooked lentils, season to taste, then serve with a dollop of cheesy polenta and a scattering of parsley - perfect!
35 mins
4 serving

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