Rustic Winter Stew Over Polenta

Photo & Recipe courtesy of Isa Chandra Moskowitz's Post Punk Kitchen

The Bear love-Love-LOVES polenta! This hearty winter stew is so full of flavor he'll never notice it has no meat.

Plus, it doesn't fit in the bowl anyway. Enjoy!

Olive oil (1-2 tablespoons)
1 small onion, diced medium
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon celery seed
Several dashes fresh black pepper
1 teaspoon salt
1/2 cup green lentils
1 1/2 cups baby carrots
2 lbs plum tomatoes, chopped
4 cups vegetable broth
1 lb small yukon gold potatoes, cut into 1-inch pieces
2 bay leaves
3 leeks, white & light green parts only, in 1 inch chunks (and washed well)
Fresh sprigs of rosemary or thyme

4 cups vegetable broth
1/2 teaspoon salt
2 tablespoons olive oil
1 cup dry polenta

Preheat a 4 quart pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and saute a minute more.

Add the lentils, baby carrots, tomatoes and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened.(now is a good time to start the polenta.)

Add potatoes and leeks. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until potatoes are fork tender and lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld.

To make the polenta, bring vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

Serve the stew over polenta and garnished with fresh herbs.

For more amazing recipes from Isa, check out her book Veganomicon: The Ultimate Vegan Cookbook