Later she wrote back: "I'm eating the stew right now; it is delicious. The lentils (which are a small dark variety) cooked up fine in the half hour with just a prior rinsing, no soaking needed. I cubed a ball of buffalo mozzarella into the polenta after it cooled for 10 minutes, before transferring it to a round pan to firm up. Now, with the hot stew on top, the cheese melted into the wedge and the topping of freshly grated Parmesan on top give it all an extra, rich fillip. I used 3/4 tsp dried basil, 3/4 tsp dried oregano, one bay leaf, and a small amount of chopped fresh parsley for the seasonings in the cooking stew. Thank you for sharing this recipe."
I love the idea of cubing some mozzarella into the recipe and can see how that would add a tasty texture to the polenta. Carol, thank you for sharing your ideas and I'm so glad that you like the recipe.