Polenta Cakes with Cherry Tomato Mushroom Ragu
Crispy Cakes with a hearty, flavorful sauce.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr 10 min
Servings
4 servings
Ingredients
- 2 cupswater
- 1 cupwhole milk
- 1 cuppolenta
- 1/4 cupnutritional yeast (I prefer the Braggs band)
- 1 clovegarlic (grated)
- 1/2 teaspoonKosher salt
- 1 tablespoonunsalted butter
- 1/2 poundsliced fresh mushrooms
- 1 cupquartered cherry tomatoes
- 3 tablespoonsfinely minced red onion
- 1 1/2 teaspoonschopped fresh thyme leaves
- 1 clovegarlic (grated)
- 1/4 cupunsalted vegetable stock (or chicken)
- 1 tablespoonbalsamic vinegar
- 2 tablespoonsunsalted butter
- 1 teaspoonKosher salt
- 2 cupsbrussels sprouts (quartered lengthwise)
- 1 tablespoonextra-virgin olive oil
- Parmesan Reggiano for shaving
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Bring water and milk to a boil in a medium saucepan over high heat. Reduce the heat to low and whisk in polenta, nutritional yeast, garlic, and salt. Cook, constantly whisking, until the mixture thickens and begins pulling away from the pan's sides, about .
- 2
Spoon the polenta into ramekins coated with canola cooking spray. Cool for five minutes and freeze the ramekins for until set.
- 3
While the polenta is in the freezer, heat butter in a large skillet over medium-high heat until sizzling. Add the mushrooms. Cook, undisturbed, until bottoms brown, about . Continue to cook, occasionally stirring, until tender and browned—about . Reduce the heat to medium.
- 4
Add the red onion, thyme, and garlic. Cook, stirring, for . Add the tomatoes and cook, stirring, for an additional minute. Stir in the vegetable broth, vinegar, butter, and sprouts. Cook for , stirring. Remove from heat and set aside. Do not cover.
- 5
Heat the olive oil in a large nonstick skillet over medium-high, swirling to coat. Add the polenta cakes and cook until golden brown and crisp, about per side. Spin the cakes by quarter turns every minute to help with even browning. In the last of cooking the cakes, bring Ragu up to a simmer, stirring. Place the cooked cakes on plates; top with the ragu. Garnish with shaved Parmesan and serve.