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Polenta, a staple in Italian cuisine, has long been celebrated for its versatility and comforting qualities. This traditional dish, made from ground cornmeal, can be served in a variety of ways, from creamy and soft to firm and grilled. In this article, we invite you to explore a delightful recipe for Golden Polenta Cakes topped with a rich Mushroom Gravy. This dish not only showcases the inherent flavors of polenta but also serves as an excellent vegetarian option that can easily satisfy even the most fervent meat-lovers. The combination of creamy, golden polenta cakes with a savory mushroom gravy creates a satisfying dining experience that is both hearty and comforting.

Golden Polenta Cakes with Mushroom Gravy

Discover the comforting world of Golden Polenta Cakes with Mushroom Gravy. This delightful vegetarian dish showcases the versatility of polenta, made from ground cornmeal. Enjoy the creamy texture of polenta cakes paired with a rich, savory mushroom gravy that elevates every bite. Polenta is not only gluten-free but also a nutritious source of fiber and complex carbohydrates. Perfect for any meal, this recipe promises satisfaction for vegetarians and meat-lovers alike. Dive into this culinary journey and enjoy a hearty, home-cooked meal filled with flavor and history.
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Ingredients
  

For the Polenta Cakes:

1 cup coarse cornmeal

4 cups vegetable broth (plus extra for adjusting consistency if needed)

1 cup grated Parmesan cheese (or vegan alternative)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil (for frying)

Fresh herbs for garnish (such as chopped parsley or thyme)

For the Mushroom Gravy:

1 pound mixed mushrooms (such as cremini, shiitake, and button), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 cup vegetable broth

1 tablespoon all-purpose flour (or cornstarch for gluten-free)

2 tablespoons olive oil (for sautéing)

1 teaspoon dried thyme

Salt and pepper to taste

Instructions
 

Prepare the Polenta Cakes:

    - In a large pot, bring 4 cups of vegetable broth to a rolling boil over medium heat.

      - Gradually whisk in the coarse cornmeal while stirring continuously to prevent any lumps from forming.

        - Once combined, reduce the heat to low and cook for about 20 minutes, stirring frequently until the mixture has thickened and pulls away from the sides of the pot.

          - Stir in the grated Parmesan cheese, salt, and black pepper until evenly mixed.

            - Pour the thickened polenta into a greased baking dish or a lined baking sheet, spreading it evenly to a thickness of about 1 inch.

              - Let it cool for approximately 30 minutes, or until set and firm. Once firm, cut the polenta into squares or rounds.

                Cook the Polenta Cakes:

                  - Preheat your oven to 400°F (200°C).

                    - Heat the 2 tablespoons of olive oil in a skillet over medium heat. Carefully place the polenta cakes in the skillet, ensuring not to overcrowd the pan.

                      - Fry the cakes until they are golden brown on both sides, about 3-4 minutes each side.

                        - Once browned, transfer the cakes to a parchment-lined baking sheet and place them in the preheated oven. Bake for an additional 10-15 minutes until they are crispy and heated through.

                          Prepare the Mushroom Gravy:

                            - While the polenta cakes are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, approximately 5 minutes.

                              - Add the minced garlic and sauté for another minute until fragrant.

                                - Incorporate the sliced mushrooms into the skillet, cooking them until they release their moisture and begin to brown, roughly 5-7 minutes.

                                  - Sprinkle the flour (or cornstarch) over the mushroom mixture, stirring to combine well. Cook for an additional 2 minutes to remove the raw flour taste.

                                    - Pour in the vegetable broth and soy sauce, and stir in the dried thyme. Bring the mixture to a simmer and cook for about 5 minutes until the gravy thickens slightly. Season with salt and pepper to taste.

                                      Assemble:

                                        - Serve the warm golden polenta cakes on plates, generously topped with the mushroom gravy. Garnish with a sprinkle of fresh herbs for an added touch of color and flavor.

                                          Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings

                                            Presentation Tips:

                                              For an appealing presentation, arrange the polenta cakes in the center of the plate and generously ladle the mushroom gravy on top. A sprinkle of freshly chopped parsley or thyme can elevate the dish visually and add a vibrant freshness.