Golden Polenta Cakes with Mushroom Gravy

Polenta, a staple in Italian cuisine, is made from ground cornmeal and has garnered a reputation as a versatile ingredient that can be transformed into an array of delicious dishes. From creamy polenta served as a side to crispy polenta fries, its adaptability makes it a favorite among home cooks and culinary enthusiasts alike. In this article, we will delve into a delightful recipe that showcases polenta in a new light: Golden Polenta Cakes with Mushroom Gravy. This dish marries the comforting textures of polenta with the rich, earthy flavors of mushrooms, creating a meal that is not only satisfying but also vegetarian-friendly.

Golden Polenta Cakes with Mushroom Gravy

Discover the warmth of comfort food with Golden Polenta Cakes topped with savory Mushroom Gravy. This delicious dish showcases the versatility of polenta, a staple of Italian cuisine, transformed into crispy cakes with rich, earthy mushroom flavors. Easy to prepare, it's perfect for family dinners or gatherings. With nutritious ingredients and a vegetarian-friendly profile, this recipe invites you to savor hearty, wholesome meals that everyone will love. Dive into the delicious journey today!

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Ingredients

For the Polenta Cakes:

1 cup cornmeal (polenta)

4 cups vegetable broth

1/2 cup grated Parmesan cheese (optional)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh parsley for garnish (optional)

For the Mushroom Gravy:

2 tablespoons butter

1 medium onion, finely chopped

2 cups mushrooms, sliced (your choice of cremini, button, or shiitake)

2 cloves garlic, minced

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon soy sauce

1 tablespoon all-purpose flour

2 cups vegetable broth

Salt and pepper to taste

1 tablespoon chopped fresh parsley (for garnish)

Instructions

Prepare the Polenta:

- In a medium saucepan, bring the vegetable broth to a vigorous boil. Gradually whisk in the cornmeal to prevent any lumps from forming. Reduce the heat to low and continue stirring for 5-7 minutes, until the polenta thickens and begins to pull away from the sides of the pan.

- Mix in the olive oil, garlic powder, onion powder, salt, black pepper, and Parmesan cheese (if using) until fully incorporated and smooth.

- Pour the polenta mixture into a lightly greased 8x8-inch baking dish, using a spatula to smooth the top. Let it cool slightly at room temperature, then refrigerate for at least 1 hour to set firmly.

Make the Mushroom Gravy:

- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for about 3-4 minutes, or until they turn translucent.

- Incorporate the sliced mushrooms and cook until they're golden brown and have released most of their moisture, approximately 7-10 minutes. Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.

- Sprinkle the flour over the mushroom mixture, stirring well to combine. Gradually pour in the vegetable broth while whisking continuously to avoid lumps. Bring the mixture to a simmer and let it cook until the gravy thickens, around 5-7 minutes. Finish with soy sauce, seasoning with salt and pepper to taste. Keep the gravy warm on low heat.

Cook the Polenta Cakes:

- Once the polenta has firmed up, cut it into squares or rounds using a cookie cutter. Heat a non-stick skillet over medium heat and add a splash of olive oil.

- When the oil is hot, gently add the polenta cakes to the skillet. Cook for 3-4 minutes on each side until they are golden brown and crispy on the outside.

Serve:

- Arrange the golden polenta cakes on individual plates or a serving platter. Generously ladle the warm mushroom gravy over the top. Garnish with freshly chopped parsley if desired. Serve hot for an inviting and delicious meal.

Prep Time, Total Time, Servings: 15 min | 1 hr 30 min | 4 servings