Parmesan Polenta Cakes with Mushroom & Sausage Hash

Name: Parmesan Polenta Cakes with Mushroom & Sausage Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Water; 1- 1/2 cup Milk; 3/4 teaspoons Salt; 1 cup Polenta; 3 Tablespoons Butter, Divided; 1/4 cups Grated Parmesan Cheese (Use The Real Stuff!); 2 Tablespoons Butter; 1 whole Small Onion, Diced; 1 cup Diced Carrot; 1 clove Garlic, Minced; 8 ounces, weight Baby Bella Mushrooms, Quartered; 4 whole Precooked Italian Chicken Sausages {or Any Kind Of Sausage You Prefer}; Salt And Pepper, to taste; ⅛ teaspoons Ground Thyme; 1/2 cups Chicken Broth; 1/4 cups Heavy Cream

Servings: persons

1- 1/2 cup Water
1- 1/2 cup Milk
3/4 teaspoons Salt
1 cup Polenta
3 Tablespoons Butter, Divided
1/4 cups Grated Parmesan Cheese (Use The Real Stuff!)
2 Tablespoons Butter
1 whole Small Onion, Diced
1 cup Diced Carrot
1 clove Garlic, Minced
8 ounces, weight Baby Bella Mushrooms, Quartered
4 whole Precooked Italian Chicken Sausages {or Any Kind Of Sausage You Prefer}
Salt And Pepper, to taste
⅛ teaspoons Ground Thyme
1/2 cups Chicken Broth
1/4 cups Heavy Cream

1
For the polenta (see recipe note below): Bring water, milk and salt to boil.
2
{Watch it carefully!}
3
Once it boils, whisk in polenta and cook 25-30 minutes until very thick, stirring frequently.
4
Remove from heat and stir in 1 tablespoon butter and parmesan cheese.
5
Grease a 9x9 square baking dish and spread polenta evenly into dish.
6
Cover with plastic wrap and refrigerate until dinner.
7
For the hash- Place a large skillet over medium heat and melt butter.
8
Stir in onions and carrots and saute 5 minutes.
9
Stir in garlic, mushrooms and sausage and cook another 10 minutes until veggies and sausage have browned.
10
Stir in seasonings and then de-glaze the pan with chicken broth.
11
Reduce heat to low and stir in cream.
12
Keep warm over low heat until ready to serve.
13
For serving: Preheat a large {preferrably non-stick} skillet to medium high heat.
14
Melt the remaining 2 tablespoons of butter in pan.
15
Remove polenta from fridge and cut it into 4 large circles {or cut into squares to have no ugly edges to fry up!}
16
Place the polenta cutouts in hot pan and fry 2-3 minutes per side or until browned and crispy.
17
Remove from pan and place polenta circles onto your serving platter.
18
Top with hash, more parmesan cheese and fresh parsley.
19
Serve hot.
20
Recipe notes: Feel free to use quick cooking polenta to make your job quicker.
21
You can also forgo the refrigeration process and serve the polenta from the pot.

482

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1- 1/2 cup Water, 1- 1/2 cup Milk, 3/4 teaspoons Salt, 1 cup Polenta, and more.

Yes, Parmesan Polenta Cakes with Mushroom & Sausage Hash 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!