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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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!
