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Golden Polenta Cakes with Mushroom Gravy is a dish that beautifully marries comfort food with a vegetarian-friendly profile, making it a favorite among diverse palates. This recipe showcases the sumptuous flavors of golden-brown polenta cakes topped with a rich, savory mushroom gravy. Whether you're seeking a hearty meal for a chilly evening or an impressive dish to serve at a gathering, this recipe is sure to delight both vegetarians and meat-lovers alike.

Golden Polenta Cakes with Mushroom Gravy

Discover the comforting flavors of Golden Polenta Cakes with Mushroom Gravy—a delightful vegetarian dish that's perfect for any occasion. Made from ground corn, the polenta cakes are crispy on the outside and tender inside, topped with a rich, savory mushroom gravy. This recipe is not only versatile but also loaded with nutritional benefits, making it a satisfying meal for everyone. Enjoy this delicious combination of textures and flavors that will impress even the meat-lovers at your table!
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Ingredients
  

For the Polenta Cakes:

1 cup coarse cornmeal

4 cups vegetable broth

1 cup grated Parmesan cheese (or vegan alternative)

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Fresh herbs for garnish (such as parsley or thyme)

For the Mushroom Gravy:

1 lb mixed mushrooms (such as cremini, shiitake, and button), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

2 tbsp soy sauce (or tamari for gluten-free)

1 cup vegetable broth

1 tbsp all-purpose flour (or cornstarch for gluten-free)

2 tbsp olive oil

1 tsp dried thyme

Salt and pepper to taste

Instructions
 

Prepare the Polenta Cakes:

    - In a large pot, bring the vegetable broth to a boil over medium heat.

      - Gradually whisk in the cornmeal, stirring continuously to avoid lumps.

        - Reduce heat to low and cook for 20 minutes, stirring frequently until thickened.

          - Stir in the grated Parmesan, salt, and pepper. Mix well.

            - Pour the polenta into a greased baking dish or a lined baking sheet, spreading it evenly to about 1-inch thickness.

              - Allow it to cool for 30 minutes or until firm. Once set, cut into squares or rounds.

                Cook the Polenta Cakes:

                  - Preheat your oven to 400°F (200°C).

                    - Heat olive oil in a skillet over medium heat. Carefully place the polenta cakes in the skillet and fry until golden brown on both sides (about 3-4 minutes per side).

                      - Transfer the cakes to a parchment-lined baking sheet and bake in the oven for 10-15 minutes until crispy.

                        Prepare the Mushroom Gravy:

                          - While the polenta cakes are baking, heat olive oil in a large skillet over medium heat. Add the onions and sauté until translucent (about 5 minutes).

                            - Add the garlic and cook for another minute until fragrant.

                              - Stir in the sliced mushrooms and cook until they release their moisture and brown (around 5-7 minutes).

                                - Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional 2 minutes.

                                  - Pour in the vegetable broth and soy sauce, then add dried thyme. Bring to a simmer and let it thicken (about 5 minutes). Season with salt and pepper to taste.

                                    Assemble:

                                      - Serve the golden polenta cakes warm, topped generously with mushroom gravy. Garnish with fresh herbs.

                                        Prep Time, Total Time, Servings: 20 min | 1 hr | 4 servings