Crispy Polenta Cakes with Roasted Garlic Mushroom Ragu and Fresh Thyme

Ingredients

• •1 cup polenta (cornmeal)
• •3 cups vegetable stock
• •2 tablespoons unsalted butter
• •1/4 cup grated Parmesan cheese
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons olive oil
• •2 cups sliced cremini mushrooms
• •1 head roasted garlic (cloves squeezed out)
• •1/2 cup diced onion
• •1/4 cup dry white wine
• •1 cup canned crushed tomatoes
• •1 teaspoon fresh thyme leaves, plus extra for garnish
• •Salt and pepper to taste
• •Optional: shredded Parmesan for garnish

Instructions

1. 1

   In a medium saucepan, bring the vegetable stock to a boil over medium heat. Gradually whisk in the polenta to prevent lumps from forming.

2. 2

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

3. 3

   Remove the saucepan from heat and stir in the unsalted butter, grated Parmesan cheese, salt, and black pepper. Mix well to combine.

4. 4

   Transfer the cooked polenta to a greased 9x9-inch baking dish, spreading it evenly. Let it cool and set in the refrigerator for at least 1 hour or until firm.

5. 5

   While the polenta cools, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

6. 6

   Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.

7. 7

   Stir in the roasted garlic, crushed tomatoes, white wine, and fresh thyme leaves. Season with salt and pepper to taste. Simmer the ragu over low heat for 10-15 minutes to allow the flavors to meld.

8. 8

   Once the polenta is set, cut it into squares, circles, or your preferred shape. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.

9. 9

   Pan-fry the polenta cakes for 3-4 minutes per side, or until golden and crispy. Remove and set on a paper towel-lined plate to drain excess oil.

10. 10

    To plate, place the crispy polenta cakes on a serving dish and top with the mushroom ragu. Garnish with additional fresh thyme leaves and shredded Parmesan if desired.

11. 11

    Serve warm and enjoy this comforting, Italian-inspired dish.