Crispy Polenta Cakes with Wild Mushroom Ragout and Garlic Chive Oil

Ingredients

• •1 cup cornmeal (polenta)
• •3 cups vegetable stock
• •1 cup water
• •1/2 cup grated Parmesan cheese
• •2 tablespoons unsalted butter
• •2 tablespoons olive oil
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 cups assorted wild mushrooms (shiitake, cremini, oyster), sliced
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1/4 cup dry white wine
• •1 cup vegetable stock (for ragout)
• •1 tablespoon fresh thyme leaves
• •1 tablespoon chopped fresh parsley
• •1/4 cup extra virgin olive oil (for garlic chive oil)
• •1 garlic clove, minced
• •2 tablespoons chopped fresh chives

Instructions

1. 1

   In a medium saucepan, bring 3 cups of vegetable stock and 1 cup of water to a boil over medium heat. Gradually whisk in the cornmeal, making sure to avoid lumps.

2. 2

   Reduce the heat to low and cook the polenta, stirring frequently, for 20-25 minutes until thickened and smooth.

3. 3

   Stir in the grated Parmesan cheese, unsalted butter, salt, and black pepper. Once combined, transfer the polenta to a greased 9x9-inch baking dish and spread evenly. Let it cool completely until firm, about 1-2 hours or refrigerate for faster results.

4. 4

   Once the polenta is firm, cut it into rounds or squares. Heat 2 tablespoons of olive oil in a large skillet over medium heat and fry the polenta cakes until golden and crispy on both sides, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.

5. 5

   For the wild mushroom ragout, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.

6. 6

   Stir in the minced garlic and cook for another 1 minute until fragrant. Add the sliced mushrooms and sauté until they begin to soften, about 5-7 minutes.

7. 7

   Deglaze the pan with the dry white wine, scraping up any browned bits. Allow the wine to reduce by half, then stir in 1 cup of vegetable stock and fresh thyme leaves. Simmer for 10-12 minutes until the sauce thickens slightly. Stir in the chopped parsley and remove from heat.

8. 8

   To make the garlic chive oil, combine the extra virgin olive oil, minced garlic, and chopped fresh chives in a small bowl. Let it sit for 10 minutes to infuse the flavors.

9. 9

   To serve, place the crispy polenta cakes on a plate, spoon the wild mushroom ragout over the top, and drizzle with garlic chive oil. Garnish with additional parsley if desired.