YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Creamy Polenta
Savor this robust, plant-forward meal featuring a savory mushroom ragu enriched with red lentils, cannellini beans, and crumbled tofu, all simmered with tomatoes, garlic, and onions. Paired with a silky, creamy polenta base, this dish offers a warm, satisfying bowl that's perfect for breakfast, lunch, or dinner, delivering a harmonious blend of textures and flavors.
INGREDIENTS
1/2 cup dry red lentils (cooked to 1 cup)
1/2 cup canned cannellini beans, drained
150 grams cremini mushrooms, sliced
1/2 cup extra-firm tofu, crumbled (approx. 100g)
1/2 cup tomato sauce
1/4 cup diced onion
2 cloves garlic, minced
1 tsp olive oil
1/4 cup dry polenta (coarse cornmeal)
1 cup water (for polenta)
Salt, pepper, and 1 tsp dried basil to taste
PREPARATION
Rinse the red lentils thoroughly and cook them according to package instructions until soft; set aside.
Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.
Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown.
Stir in the tomato sauce, cooked red lentils, and cannellini beans. Season with salt, pepper, and dried basil. Simmer the mixture for about 8-10 minutes so that the flavors meld.
Gently fold in the crumbled tofu, letting it warm through without breaking it down too much.
In a separate saucepan, bring 1 cup of water to a boil. Slowly whisk in the dry polenta, stirring continuously to prevent lumps. Reduce the heat and simmer for about 3-5 minutes until the polenta thickens to a creamy consistency; season with a pinch of salt.
To serve, spoon a generous portion of the creamy polenta onto a plate and top with the hearty mushroom ragu. Enjoy warm.