Crispy Polenta Cakes with Wild Mushroom Ragu and Garlic Chive Cream

Ingredients

• •1 cup polenta (coarse cornmeal)
• •4 cups vegetable broth
• •2 tablespoons unsalted butter
• •1/4 cup grated Parmesan cheese
• •1 tablespoon olive oil
• •1 pound wild mushrooms (such as cremini, shiitake, or oyster), cleaned and sliced
• •1 small onion, finely chopped
• •3 cloves garlic, minced
• •1/4 cup dry white wine
• •1/2 teaspoon dried thyme
• •1/4 teaspoon crushed red pepper flakes (optional)
• •1/4 cup heavy cream
• •2 tablespoons chopped fresh chives
• •Salt and freshly ground black pepper to taste
• •Vegetable oil for frying polenta cakes

Instructions

1. 1

   Bring the vegetable broth to a boil in a medium saucepan. Gradually whisk in the polenta, reducing the heat to low. Stir continuously for 20-30 minutes, or until the polenta is thick and creamy.

2. 2

   Remove the polenta from heat and stir in the butter, Parmesan cheese, and a pinch of salt and pepper. Spread the mixture evenly into a greased 9x13-inch baking dish and allow it to cool completely, about 1-2 hours, or until firm.

3. 3

   Once the polenta is set, cut it into squares, circles, or your desired shape. Heat vegetable oil in a large skillet over medium-high heat and fry the polenta cakes in batches until golden brown and crispy on both sides. Remove and drain on paper towels.

4. 4

   For the mushroom ragu, heat olive oil in a large skillet over medium heat. Add the onions and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute.

5. 5

   Increase the heat to medium-high and add the sliced wild mushrooms. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

6. 6

   Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Stir in the dried thyme, red pepper flakes (if using), and a pinch of salt and pepper. Let the mixture simmer until the liquid reduces slightly, about 3-4 minutes.

7. 7

   Stir in the heavy cream and cook for an additional 2-3 minutes, or until the sauce is slightly thickened. Remove from heat and adjust seasoning if needed.

8. 8

   For the garlic chive cream, combine the heavy cream, minced garlic, and chopped chives in a small bowl. Season with salt and pepper to taste and mix well.

9. 9

   To serve, place the crispy polenta cakes on a plate, spoon the wild mushroom ragu over the top, and finish with a dollop of garlic chive cream. Garnish with extra chives if desired. Serve immediately and enjoy!