Golden Polenta Cakes with Mushroom Gravy

As the leaves begin to turn and the air grows crisp, the craving for comforting, hearty meals becomes more pronounced. Enter Golden Polenta Cakes with Mushroom Gravy, a dish that embodies warmth and satisfaction. This delightful recipe combines the creamy texture of polenta with the rich umami of mushroom gravy, creating a dish that is not only delicious but also comforting. Whether you’re a seasoned vegan, exploring plant-based options, or simply looking for a new way to enjoy your meals, this dish offers a fulfilling experience that is sure to please.

Golden Polenta Cakes with Mushroom Gravy

Warm up your autumn evenings with Golden Polenta Cakes topped with rich mushroom gravy. This comforting vegan dish combines creamy polenta with savory, umami-packed mushroom sauce, delivering both satisfaction and flavor. Perfect for cozy nights or festive gatherings, it accommodates various dietary preferences, including gluten-free. Discover how simple ingredients can come together to create a delightful meal that nourishes both body and soul. Dive into this hearty recipe and savor the warmth it brings.

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Ingredients

For the Polenta Cakes:

1 cup cornmeal (polenta)

4 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/4 cup grated Parmesan cheese (optional for a non-vegan version)

2 tablespoons fresh parsley, chopped (for garnish)

For the Mushroom Gravy:

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces mushrooms (cremini or button), sliced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 tablespoon soy sauce or tamari

1 tablespoon all-purpose flour (or gluten-free alternative)

2 cups vegetable broth

Salt and pepper to taste

Instructions

Make the Polenta:

- In a medium-sized pot, bring the vegetable broth to a vigorous boil. Once boiling, add the salt, then gradually whisk in the cornmeal to prevent lumps from forming.

- Reduce the heat to low and let the polenta simmer. Stir continuously for about 10-15 minutes, or until the mixture thickens and begins to pull away from the sides of the pot.

- Once thickened, mix in the olive oil and the grated Parmesan cheese (if using). Remove from the heat and transfer the polenta to a greased baking dish or shallow pan. Spread it evenly and let it cool completely.

- After cooling, cut the polenta into squares or rounds, depending on your preference.

Cook the Polenta Cakes:

- Heat a non-stick skillet over medium heat and add a splash of olive oil.

- Carefully place the polenta slices in the skillet and cook until they are golden brown and have formed a crisp crust, about 4-5 minutes on each side. Keep them warm while you prepare the mushroom gravy.

Prepare the Mushroom Gravy:

- In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

- Add the minced garlic and sliced mushrooms to the pan. Cook for 7-10 minutes, or until the mushrooms are golden and tender.

- Stir in the thyme and soy sauce, followed by the flour. Cook for an additional minute to ensure the raw flour flavor is cooked out.

- Gradually whisk in the vegetable broth, and continue cooking until the gravy thickens to your desired consistency, about 3-5 minutes. Season to taste with salt and pepper.

Assemble:

- To serve, place the golden polenta cakes on a plate, generously ladling the warm mushroom gravy over each slice. For a finishing touch, garnish with a sprinkle of fresh chopped parsley.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve the dish on a rustic wooden board for a cozy look or on white plates for an elegant contrast. Consider adding a few extra parsley leaves or sautéed mushrooms on the side for added color and texture.