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–+ servings
Polenta Cakes

Polenta Cakes with Cherry Tomato Mushroom Ragu

© Chef Laura Bonicelli
Crispy Cakes with a hearty, flavorful sauce.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
20 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Dish - Vegetarian, MM-Blue
Cuisine American, Italian
Servings 4
Calories 348 kcal

Ingredients
  

  • 2 cups water
  • 1 cup whole milk
  • 1 cup polenta
  • 1/4 cup nutritional yeast I prefer the Braggs band
  • 1 clove garlic grated
  • 1/2 teaspoon Kosher salt

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  • 1 tablespoon unsalted butter
  • 1/2 pound sliced fresh mushrooms

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  • 1 cup quartered cherry tomatoes

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  • 3 tablespoons finely minced red onion
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1 clove garlic grated

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  • 1/4 cup unsalted vegetable stock or chicken
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons unsalted butter
  • 1 teaspoon Kosher salt

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  • 2 cups brussels sprouts quartered lengthwise

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  • 1 tablespoon extra-virgin olive oil

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  • Parmesan Reggiano for shaving

Instructions
 

  • 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 5 minutes.
  • Spoon the polenta into ramekins coated with canola cooking spray. Cool for five minutes and freeze the ramekins for 45 minutes until set.
  • 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 4 minutes. Continue to cook, occasionally stirring, until tender and browned—about 8 minutes. Reduce the heat to medium.
  • Add the red onion, thyme, and garlic. Cook, stirring, for 2 minutes. Add the tomatoes and cook, stirring, for an additional minute. Stir in the vegetable broth, vinegar, butter, and sprouts. Cook for 1 minute, stirring. Remove from heat and set aside. Do not cover.
  • 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 4 minutes per side. Spin the cakes by quarter turns every minute to help with even browning. In the last 2 minutes 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.

Video

Nutrition

Calories: 348kcalCarbohydrates: 45gProtein: 11gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 30mgSodium: 981mgPotassium: 658mgFiber: 4gSugar: 7gVitamin A: 992IUVitamin C: 48mgCalcium: 112mgIron: 2mg
Keyword red onion
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