It’s early December, the Thanksgiving leftovers are (mercifully) gone and it’s time for a bit of lighter-side eating before the remaining holidays arrive.

But it’s also wintertime here in New England, and the early snows mean we still need rich, comforting foods to warm our bodies and get us through all the driveway shoveling, slippery commuting and general hustle-bustle of the holiday shopping season.

I was looking for a weeknight vegetarian dish that would please the whole family and use up the storage roots crowding my crisper bins after a pre-Thanksgiving farmers market stock-up, and I found this delicious stew from Le Gruyère AOP Switzerland. Thickly sliced leeks, carrots and celery root simmered in a light tomato-based broth with hearty lentils served over a bay-infused polenta with plenty of creamy Alpine cheese—this recipe is easy enough for a Tuesday but so comforting you’ll want it on a Sunday, eaten with a spoon under a blanket with a big glass of red and good book.

Bay Leaf Polenta
10 bay leaves
3 cups vegetable stock
1¼ cups milk
1 clove of garlic
1 cup fine polenta
4 ounces finely grated Gruyère AOP, plus more to shave for garnish

Vegetable lentils
½ cup black or green lentils
2 carrots, peeled
½ celery root bulb, peeled
1 leek, cleaned
1 onion, peeled
1 clove garlic
1½ tablespoons olive oil
2 tablespoons tomato puree
1 28-ounce can diced tomatoes
1 cup vegetable stock
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme leaves
sea salt and freshly ground black pepper, to taste
1 teaspoon minced flat leaf Italian parsley

To prepare the polenta, crumble the bay leaves and allow to simmer for 30 minutes together with the vegetable stock, milk and clove of garlic.

Cook the lentils in plenty of water for around 30 minutes until soft. Peel the carrots and celery root and cut into circles and cubes around ½-inch thick. Cut the leek into rings a little less than ½-inch. Finely chop the onion and garlic. Gently heat the oil and lightly braise the onion, garlic and tomato puree. Add the vegetables, tomatoes and vegetable stock. Add the oregano and thyme and season with salt and pepper to taste. Allow to simmer for 20 minutes, mix in the drained lentils and sprinkle with finely chopped parsley.

Strain the bay leaf liquid, discarding the leaves. Bring to a simmer in a heavy saucepan, seasoned with 1 teaspoon salt. Add the polenta in a steady stream while stirring constantly. Bring to a boil and allow to simmer for 10 minutes with the lid on, stirring occasionally. Add the finely grated Gruyère AOP and stir to combine; shave more slivers of Gruyère AOP with a vegetable peeler for garnish.

Arrange the polenta with the lentils and vegetables and sprinkle cheese slivers over the top.

{Sponsored by Le Gruyère AOP Switzerland}