Crispy Polenta Cakes with Wild Mushrooms Ragout

Name: Crispy Polenta Cakes with Wild Mushrooms Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; Salt; 1 cup coarse polenta; 1/2 cup grated Parmigiano Reggiano; 4 tablespoons unsalted butter, at room temperature; Freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 2 teaspoons extra-virgin olive oil; 1 pound mixed fresh wild mushrooms, trimmed and sliced; 3 cups chicken stock; 1/2 cup heavy cream; 2 cups all-purpose flour for dusting the polenta; 1 cup olive oil, for frying

Servings: persons

6 cups water
Salt
1 cup coarse polenta
1/2 cup grated Parmigiano Reggiano
4 tablespoons unsalted butter, at room temperature
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1 pound mixed fresh wild mushrooms, trimmed and sliced
3 cups chicken stock
1/2 cup heavy cream
2 cups all-purpose flour for dusting the polenta
1 cup olive oil, for frying

1
Bring 6 cups of water and 1 teaspoon salt to a boil.
2
Lower the heat to medium and slowly add the cornmeal in a shower, whisking constantly until the mixture thickens, 3 to 5 minutes.
3
Change to a wooden spoon and continue to simmer, stirring occasionally, until the spoon stands in the polenta, 15 to 25 minutes.
4
Add the Parmigiano and 2 tablespoons of the butter and mix well.
5
Season with salt and pepper.
6
Immediately spread the polenta in a buttered 9-by 9-inch pan.
7
Smooth the top with a rubber spatula and refrigerate.
8
Combine the parsley and garlic and chop together until very fine.
9
In a large skillet, melt the remaining 2 tablespoons butter with the extra-virgin olive oil over high heat.
10
Add the wild mushrooms and cook, stirring occasionally, until golden and the mushrooms and liquid has evaporated, 7 to 10 minutes.
11
Remove the mushrooms and set aside.
12
Add the chicken stock, cream, garlic, and parsley to the pan and simmer to reduce by half, 6 to 8 minutes.
13
Season with salt and pepper.
14
Score the polenta into 3 by 4 1/2- inch squares.
15
Halve each square diagonally to make 2 triangles.
16
Remove from the pan and toss the polenta triangles carefully in flour to dust them lightly.
17
Heat 1/2-inch of olive oil in a tiny piece of polenta turns golden on contact, 375 degrees F. Add a few of the polenta triangles and cook, turning occasionally, until golden on both sides.
18
Drain on paper towels.
19
To serve, place 2 hot polenta triangles on each plate.
20
Warm the mushroom ragout and spoon over the polenta.
21
Serve immediately.

1416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups water, Salt, 1 cup coarse polenta, 1/2 cup grated Parmigiano Reggiano, and more.

Yes, Crispy Polenta Cakes with Wild Mushrooms Ragout falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!