Mexican Lentils and Mushrooms Over Polenta

Serves 4

Ingredients

• 1 1/2 cups small brown or green lentils, cooked
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 2 jalepenos, seeded and finely chopped
• 2 tablespoons Earth Balance
• 10 oz. sliced Crimini mushrooms
• Fine sea salt and freshly ground black pepper
• 1/8 teaspoon cayenne
• ¼ cup fresh cilantro, chopped, plus more for garnish
• 1 tablespoon freshly squeezed lemon juice, plus more to taste
• 2 lbs. cooked, prepared polenta (store bought in a tube)
• ½ cup Daiya shredded cheese

Directions

1. Heat 2 tablespoons of the oil in a skillet over medium heat, add the onion and sauté just until softened and pale golden, about 10 minutes. Add the garlic and cook for 2 minutes more. Add the Earth Balance, the remaining oil, and the mushrooms and sauté until the mushrooms are tender. Season with salt, pepper and cayenne. Add the lentils, the 3 tablespoons of chopped cilantro, lemon juice, salt and pepper and heat, stirring, just until warmed through. Taste and season the lentils accordingly with more lemon juice, salt and pepper.  Set aside.

2. Meanwhile, slice the polenta into ½ “ circles and brown in a frying pan with Earth Balance until golden. Lay out on a buttered 9 X 13 baking sheet as they are done.

3. Top each of the polenta pieces with approximately 2 tablespoons of the mushroom lentil mixture.

4. Sprinkle the Daiya cheese on top of each piece and finish off with a garnish of cilantro.  Bake in a 350F oven for about 15 mins. Or until cheese is melted. Serve.