Fried Polenta Cakes
with Mushroom Gravy and Arugula-Pine Nut Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
unit
Polenta
(Contains: Gluten)
56 g
Baby Arugula
227 g
White Mushrooms
10 g
Garlic
1 unit
Shallot
7 g
Thyme
1 unit
Vegetable Broth Concentrate
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
3 tbsp
Sour Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
14 g
Pine Nuts
(Contains: Tree nuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
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!
