Fried Polenta Cakes

Fried Polenta Cakes

with Mushroom Gravy and Arugula-Pine Nut Salad

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Polenta is a tasty alternative to pasta and potatoes. It's made with cornmeal and typically served either creamy, like mashed potatoes, or firm. When cooled and firmed, it has a sliceable texture and can be baked, fried or even grilled!

Allergens:Wheat/BléSulphites/SulfiteMilk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

56 g



227 g

Baby Arugula

10 g

White Mushrooms

1 unit


7 g


1 unit


1 tbsp

Vegetable Broth Concentrate

3 tbsp

Balsamic Vinegar


¼ cup

Sour Cream


14 g

Parmesan Cheese, shredded


1 tbsp

Pine Nuts

(ContainsTree Nut/Noix)

Not included in your delivery





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1874 kJ
Calories448 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate52 g
Sugar5 g
Dietary Fiber4 g
Protein16 g
Cholesterol40 mg
Sodium1395 mg
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Slice the polenta into 1/2-inch thick rounds. Thinly slice the mushrooms. Mince or grate the garlic. Peel and finely chop the shallot. Strip 1 tsp thyme leaves off the sprigs.


Toast the pine nuts: Heat a large non-stick pan over medium heat. Add the pine nuts to the dry pan. Cook, stirring often, until golden and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Fry the polenta: Heat the same pan over medium-high heat. Add a drizzle of oil, then the sliced polenta. Cook until golden-brown, 5-6 min per side. Transfer to a plate and cover to keep warm.


Start the mushroom gravy: Add the butter, shallots, thyme and garlic to the pan. Cook until softened, 2-3 min. Add the mushrooms. Cook, stirring often, until golden-brown, 7-8 min.


Make the salad: Meanwhile, in a medium bowl, whisk a drizzle of oil with 1/2 bottle vinegar. Season with salt and pepper. Toss in the arugula and pine nuts.


Finish the mushroom gravy: Add the broth concentrate and 1/3 cup water to the mushrooms. Bring to a boil, then remove the pan from the heat and stir in the sour cream. Season with salt and pepper.


Finish and serve: Plate the polenta cakes and drizzle with the mushroom gravy. Sprinkle with Parmesan cheese. Serve the arugula salad on the side and enjoy!