Polenta Cakes

A close-up of a fork holding a piece of golden brown polenta cake topped with grated cheese and mushrooms. The plate is garnished with rosemary, adding a touch of green to the dish.

4.44 from 16 votes

Crispy pan-fried polenta cakes topped with a savory mushroom ragu make a comforting, easy side dish or appetizer. Perfect for cozy gatherings, this recipe combines rich flavors with simple elegance.

Prep Time1 15

Cook Time15

Total Time1 30

Course: Appetizers

Cuisine: Italian

Keyword: polenta cakes

Servings: servings

Author: Gina Matsoukas

Ingredients

For the Polenta

1 cup polenta (or finely ground cornmeal)
1 1/2 cups broth chicken or vegetable
1 cup milk any kind
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 thinly sliced
2 teaspoons balsamic vinegar
2 tablespoons broth chicken or vegetable
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 squares 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.

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