Fried Polenta Cakes
with Mushroom Gravy and Arugula-Pine Nut Salad- Gluten
- Sulfites
- Lait
- Noix
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!
Ingrédients
pièce(s)
Polenta
(Contient: Gluten)
56 g
Bébé roquette
227 g
Champignons blancs
10 g
Ail
1 pièce(s)
Échalote
7 g
Thym
1 pièce(s)
Concentré de bouillon de légumes
1 cs
Vinaigre balsamique
(Contient: Sulfites)
3 cs
Crème sure
(Contient: Lait)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
14 g
Pignons
(Contient: Noix)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
pièce(s)
Huile*
Ustensiles
Instructions
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!
