Polenta with Lentils and Mushrooms

Rehydrate the dried mushrooms in 250 ml of boiling water mixed with the yeast extract. Let sit for 15 minutes.

Cook the lentils until tender, then drain.

Prepare the polenta: whisk the cornmeal into 300 ml of water, bring to a boil, and stir until thickened. Stir in the butter, Parmesan, salt, and pepper.

In a saucepan, sauté the shallot, then stir in the tomato paste and flour. Pour in the wine and reduce until thick. Gradually pour in the mushroom soaking liquid.

Finely chop the soaked mushrooms and add them to the sauce along with the cooked lentils.

In a separate pan, sauté the wild mushrooms in butter with thyme until golden brown.