¼ tsp each: salt, black pepper and red pepper flake (optional)
1 ½ cups marinara
1 TBS balsamic vinegar
2 TBS Parmesan
14 oz tube polenta, cut into 10 slices
4 oz fresh mozzarella
Instructions
Preheat oven to 400 F.
In a small pot, cover lentils with water and bring to a boil. Simmer for 12-15 minutes, or until tender. Drain.
Meanwhile add onion and a splash of olive oil to an oven-proof skillet. Cook until starting to soften, 3-5 minutes. Mix in mushrooms and cook until they start releasing their liquid. Stir in garlic, Italian seasoning, salt, black pepper and red pepper flake (if using). Cook uncovered until the mushroom liquid is evaporated. Stir in cooked, drained lentils, marinara, balsamic and parmesan. Remove from heat.
Top the lentil mixture with the polenta slices and fresh mozzarella.
Bake at 400 F for 15-20 minutes, or until the cheese is melted the lentil mixture is bubbling.