Mushroom & Lentil Ragu over Creamy Polenta

Method

1. 1Brown the mushroomsHeat the oil over medium-high. Add mushrooms in an even layer with a pinch of salt and leave them alone 4 minutes. Stir and cook until deeply browned and the liquid is gone, 8 to 10 minutes more.
2. 2Soften the vegetablesDrop to medium. Add onion, carrot and celery and cook until soft, 6 to 8 minutes, stirring often so the bottom doesn't scorch.
3. 3Toast the pasteAdd garlic, tomato paste, rosemary, thyme and pepper flakes. Stir constantly until the paste darkens, about 2 minutes.
4. 4Deglaze and simmerAdd tamari and a splash of broth and scrape up the browned bits. Add lentils, tomatoes, remaining broth and the rind. Boil, then simmer gently with the lid mostly on.
5. 5Cook the lentilsSimmer 30 to 35 minutes, stirring and scraping every 5 minutes, until the lentils are tender and the ragu is thick. Stainless reduces faster, so add extra broth if it tightens early.
6. 6Start the polentaMeanwhile boil the water and salt. Slowly whisk in the polenta, drop to low, and cook 25 to 30 minutes, stirring every 5 minutes.
7. 7Blend the cottage cheeseBlend the cottage cheese in the Vitamix until completely smooth.
8. 8Finish the polentaOff the heat, stir in the blended cottage cheese, parmesan and olive oil. Loosen with hot water if needed.
9. 9Finish the raguPull the rind. Stir in the balsamic and season with salt and pepper.
10. 10ServePolenta into bowls, ragu on top, parmesan and parsley over.