Recipe

Mini Polenta Cakes {with Feta & Wild Mushroom Ragú}

Photo by Marla

This recipe was entered in the contest for Your Best Polenta Recipe
Chef
Marla's Notes: Polenta has been such a hot topic lately, I am thrilled to have so many reasons to use it. I love that it is a versatile ingredient that can be used in both sweet and savory dishes for breakfast...
Polenta has been such a hot topic lately, I am thrilled to have so many reasons to use it. I love that it is a versatile ingredient that can be used in both sweet and savory dishes for breakfast, lunch or dinner! It is also neat how there is so much texture play. In these bite sized polenta cakes, I cooked the polenta until firm and then cut out the shapes with flower cookie cutters. This is a fun appetizer for holiday get togethers. Holiday themed cookie cutters would be fun too, stars, xmas tree's, snowmen etc.....You can also make larger shapes and use as a bed under a lean protein, topped with the mushroom ragú. Pair with steamed veggies or a side salad.

Expand Collapse

1 cup Coarse Ground Polenta (fine milled OK too) Ask a question about this ingredient

3 cups Water or Broth (veggie, chicken or beef broth OK) Ask a question about this ingredient

Follow polenta package cooking directions. -or- Bring liquid to a boil, slowly whisk in polenta, and spices. Turn heat to low, stirring continuously. Cook for about five minutes or until it all the liquid is absorbed. The polenta will be very thick. Take off stove once liquid is absorbed.
Ask a question about this step
Add feta and combine thoroughly.
Ask a question about this step
Prepare a glass pan or baking sheet with a light coat of olive oil or cooking spray.
Ask a question about this step
Transfer polenta to baking sheet and spread it evenly into a 1/2 inch layer. An offset spatula or regular spatula is helpful here.
Ask a question about this step
Let polenta cool completely. You can cover it and put it in the fridge for a little while or just leave it at room temperature.
Ask a question about this step
Once solid, cut out your shapes.
Ask a question about this step
Coat or spray a sauté pan with a thin layer of oil. You can use the same pan you will use below for the mushrooms, less clean up! Heat on medium heat and lightly brown each piece of polenta on both sides. They will be slightly crispy on the outside and creamy in the middle.
Ask a question about this step

3 handfuls Mixed Dried Mushrooms (Porcini, Chanterelle and Shitake used here) Ask a question about this ingredient

1 cup hot Broth (use same kind if you used for polenta) Ask a question about this ingredient

In a medium bowl combine dried mushrooms and hot broth. Let them soak for about 20 minutes.
Ask a question about this step
Squeeze liquid out with your hands and transfer mushrooms to a cutting board. Dice into small pieces.
Ask a question about this step
In a sauté pan lightly coated with oil, add mushrooms and seasonings. Cook on medium heat for a few minutes, until flavors combine and mushrooms caramelize a bit.
Ask a question about this step
Add remaining broth to pan and continue to cook until most of the liquid has been reduced.
Ask a question about this step
ASSEMBLY: Top each Polenta Feta Cake with a small amount of mushroom ragú. Garnish each piece with sprinkles of finely snipped chives.
Ask a question about this step