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Polenta Cakes with Mushroom Ragu
These crispy pan-fried polenta cakes are topped with a simple mushroom ragu. Elegant, delicious and easy, they're the perfect party appetizer.
Prep Time
1
hour
hr
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Appetizers
Cuisine:
Italian
Keyword:
polenta cakes, polenta squares, polenta squares with mushroom ragu
Servings:
8
servings
Author:
Gina Matsoukas
Ingredients
For the Polenta
1
cup
yellow cornmeal
1 1/2
cups
chicken broth
1
cup
milk
1
bay leaf
1/2
cup
grated Parmesan cheese
2
tablespoons
butter
divided
2
tablespoons
extra virgin olive oil
salt & pepper to taste
For the Mushroom Ragu
8
ounces
white button mushrooms
sliced
8
ounces
baby portobello mushrooms
sliced
5
ounces
oyster mushrooms
sliced
2
tablespoons
butter
2
tablespoons
extra virgin olive oil
1
large shallot
sliced
2
teaspoons
balsamic vinegar
2
tablespoons
chicken broth
2-3
tablespoons
fresh rosemary
minced
salt & pepper to taste
Instructions
For the Polenta
Bring chicken broth, milk and bay leaf to a simmer in a medium sauce pan, turn off heat and cover for 15-20 minutes.
Once cooled, remove bay leaf.
Bring mixture to a boil and slowly whisk in cornmeal, until thick and smooth (about 1-2 minutes)
Add in one tablespoon of the butter and all of the cheese off the heat. Whisk until combined and melted.
Pour polenta into an 8x8 baking dish lined with parchment paper and smooth out evenly. Refrigerate for at least an hour, until firm.
For the Mushroom Ragu
Melt butter and olive oil in a large skillet over medium high heat.
Add mushrooms and let cook for 10-12 minutes, until soft and the water they've given off has mostly evaporated.
Add shallots, balsamic vinegar, salt and pepper and saute for another 2-3 minutes.
Add chicken broth and saute for 1-2 minutes.
Finish with minced rosemary and season again with salt and pepper to taste.
To Make the Polenta Cakes
Remove the polenta from the baking dish using the parchment paper and transfer to a cutting board.
Cut the chilled polenta into circles using a biscuit cutter or triangles using a sharp knife.
In a medium skillet over medium-high heat, melt remaining tablespoon of butter and 2 tablespoons olive oil.
Pan fry the polenta cakes for about 2-3 minutes per side until golden brown. Use more butter and oil as needed to pan-fry all the polenta cakes.
Drain on a paper towel.
Spoon mushroom mixture over the cakes and top with extra grated parmesan and minced rosemary. Serve warm.
Notes
Polenta can be made and chilled ahead of time and sit overnight in the refrigerator.
Nutrition
Serving:
1
SERVING
|
Calories:
258
kcal
|
Carbohydrates:
21
g
|
Protein:
7
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.2
g
|
Cholesterol:
25
mg
|
Sodium:
352
mg
|
Potassium:
415
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
303
IU
|
Vitamin C:
1
mg
|
Calcium:
103
mg
|
Iron:
1
mg