This dish scores big points for flavor, ease and show stopping good looks. Sweet shrimp play alongside the smoky andouille and umami-rich mushrooms. Make the polenta the day before and give them a quick dredge and sear to serve as the base for the rich topping.
Reminiscent of Harira, the traditional soup of Morocco, this dish makes great use of affordable, easy-to-cook red lentils (dal.) We're definitely on board when it comes to increasing our pulse crop consumption...especially when they taste like this dish!
