Polenta Cakes With Mushroom Ragu
Hearty and sophisticated polenta cakes are topped with a savory mushroom ragu and light herbed ricotta.
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Instructions
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Preheat the oven to 200°F.
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Heat 4 cups vegetable broth to boiling in a saucepan.
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Add polenta to the boiling broth, reduce heat to medium, and whisk occasionally for 5 minutes until tender.
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Whisk in cream, Parmesan, and butter until melted, then remove from heat and cool briefly.
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Pour into a greased sheet pan, smooth evenly, and refrigerate for at least 2 hours or up to 24 hours.
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Once chilled, cut the polenta into 8 equal squares or rounds and lightly dust both sides with flour.
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Heat a cast iron skillet with half of the olive oil; cook polenta cakes in batches for about 3 minutes per side until golden brown.
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Drain cooked cakes on paper towels and keep warm in the preheated oven.
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In the same skillet, cook mushrooms with olive oil and 1/2 teaspoon salt until golden, 5-7 minutes.
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Add shallots, carrots, garlic, thyme, and black pepper; sauté for 2 minutes.
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Stir in tomato paste, then add vegetable broth, wine, and balsamic vinegar; simmer on low heat for 8-10 minutes.
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Combine all ricotta ingredients in a food processor and blend until smooth and whipped, about 1 minute.
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Arrange polenta cakes on plates, spoon ragu over them, and top with herbed ricotta, garnishing with basil if desired.