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Polenta, a staple of Italian cuisine, has been embraced by cultures around the world for centuries. Made from ground cornmeal, this versatile dish can be enjoyed in a myriad of ways, from creamy porridge to crispy cakes. As comfort food continues to hold an important place in culinary traditions, it evokes warmth, nostalgia, and satisfaction. One such comforting recipe is Golden Polenta Cakes paired with Savory Mushroom Gravy, a dish that brings together rich flavors and textures for a truly delightful experience.

Golden Polenta Cakes with Mushroom Gravy

Discover the comforting flavors of Golden Polenta Cakes with Savory Mushroom Gravy. This versatile dish, rooted in Italian cuisine, combines creamy polenta and rich, umami-packed mushroom gravy for a truly satisfying meal. Perfect for vegetarians and vegans, this recipe is a fantastic gluten-free option that highlights the delightful contrast between crispy cakes and savory sauce. Master this heartwarming dish and bring warmth to your dining table.
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Ingredients
  

For the Polenta Cakes:

1 cup coarse cornmeal (polenta)

4 cups water or vegetable broth

1 cup grated Parmesan cheese (or a vegan alternative)

1/2 teaspoon salt

1/4 cup unsalted butter (or olive oil for vegan)

1 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

Fresh herbs (such as thyme or parsley) for garnish

For the Mushroom Gravy:

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

8 ounces cremini or button mushrooms, sliced

1 tablespoon soy sauce

1 tablespoon balsamic vinegar

1 teaspoon dried thyme

1 cup vegetable broth

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt and pepper to taste

Instructions
 

Prepare the Polenta: In a large pot, bring the 4 cups of water or vegetable broth to a vigorous boil. Slowly whisk in the cornmeal in a steady stream, ensuring there are no lumps. Once incorporated, reduce the heat to low and continue stirring frequently for about 20-25 minutes, or until the mixture thickens and turns creamy. Incorporate the grated Parmesan cheese, salt, butter (or olive oil), garlic powder, and freshly ground black pepper. Mix well until all ingredients are fully combined.

    Fill the Molds: Transfer the creamy polenta into a greased baking dish or individual molds. Use a spatula to spread it evenly and smooth the top. Allow the polenta to cool at room temperature for about 30 minutes, or until it firms up to a custard-like consistency.

      Cook the Mushroom Gravy: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for approximately 5 minutes until soft and translucent. Introduce the minced garlic and sliced mushrooms, continuing to cook for an additional 5-7 minutes until the mushrooms are beautifully golden brown and tender.

        Season and Thicken the Gravy: Stir in the soy sauce, balsamic vinegar, dried thyme, and vegetable broth. Allow the mixture to simmer for about 5 minutes, letting the flavors meld. If you desire a thicker gravy, stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 more minutes, monitoring until the gravy thickens to your liking. Season with salt and pepper to your taste.

          Fry the Polenta Cakes: After the polenta has set, carefully cut it into square or round cakes. In a non-stick skillet, heat a drizzle of olive oil over medium heat. Fry the polenta cakes for approximately 3-4 minutes on each side, or until they achieve a delightful golden crust and crispy edges.

            Serve: Plate the golden polenta cakes, generously spoon the rich mushroom gravy over them, and garnish with fresh herbs. Serve warm and savor each bite!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                Presentation Tips: Consider serving the polenta cakes on a rustic wooden board, with the mushroom gravy artfully drizzled over, and scatter the fresh herbs around for a pop of color.