Ingredients:
For the Polenta Cakes:
1 cup cornmeal (or polenta)
4 cups vegetable broth (low sodium)
1 tbsp olive oil (or avocado oil)
1 tsp garlic powder (optional)
Salt and pepper to taste
1 tbsp nutritional yeast (optional, for a cheesy flavor)
Olive oil or coconut oil, for frying
For the Mushroom, Tomato, and Greens Ragout:
2 tbsp olive oil
1 medium onion, finely diced
3 cloves garlic, minced
16 oz mixed mushrooms, sliced (such as cremini, shiitake, or oyster)
1 cup cherry tomatoes, halved (or 1 large tomato, diced)
2 cups fresh greens (such as spinach, kale, or Swiss chard), roughly chopped
1 tbsp fresh thyme (or 1 tsp dried thyme)
1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
1/2 cup vegetable broth
1 tbsp tamari (or coconut aminos for gluten-free/soy-free version)
1 tbsp balsamic vinegar
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Polenta:
In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal/polenta, ensuring there are no lumps.
Lower the heat to medium-low and cook, stirring frequently, for about 15-20 minutes, until the polenta thickens and pulls away from the sides of the pan.
Stir in the olive oil, garlic powder, salt, pepper, and nutritional yeast (if using).
Spread the polenta into a greased or parchment-lined baking dish (about 9x9 inches) and smooth the top with a spatula.
Let the polenta cool completely and firm up in the refrigerator for at least 1-2 hours, or until it’s fully set.
2. Prepare the Mushroom, Tomato, and Greens Ragout:
Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
Add the garlic and cook for another minute, then stir in the mushrooms. Cook the mushrooms for about 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the cherry tomatoes (or diced large tomato) and cook for another 4-5 minutes, until the tomatoes start to soften and break down slightly.
Stir in the thyme, rosemary, salt, and pepper, followed by the vegetable broth, tamari (or coconut aminos), and balsamic vinegar. Let the mixture simmer for about 5 minutes.
Add the chopped greens and cook for an additional 2-3 minutes, just until wilted. Taste and adjust seasoning as needed.
3. Cook the Polenta Cakes:
Once the polenta is firm, remove it from the refrigerator and cut it into squares, circles, or triangles.
Heat a bit of olive oil or coconut oil in a skillet over medium heat. Fry the polenta cakes for 3-4 minutes on each side, until crispy and golden brown. You may need to cook them in batches.
4. Assemble and Serve:
To serve, place the crispy polenta cakes on a plate and top with a generous spoonful of the mushroom, tomato, and greens ragout.
Garnish with fresh parsley and a drizzle of olive oil, if desired.
Optional Add-ins and Variations:
Herbs: Add fresh basil or oregano to the ragout for an Italian twist.
Nut topping: Sprinkle toasted pine nuts or slivered almonds on top for extra crunch.
Extra vegetables: Add zucchini or bell peppers for more variety.
This version of polenta cakes with mushroom, tomato, and greens ragout is even more vibrant and nutritious. The tomatoes add a subtle acidity, while the greens bring a fresh, earthy balance to the rich mushrooms.
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