Mushroom Polenta Cake
SERVES: 4-6
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Entrée
Simply seasoned polenta cake seared with a garlic infused olive oil, topped with earthy mushrooms, this recipe goes to the next level when it is showered by freshly grated imported truffles. Enjoy our signature fresh Citarella products with an inspired custom menu featuring truffle infused recipes like the one below and in-home chef services provided by the Culinistas. Contact concierge@citarella.com for more details.
Ingredients
- Fresh Truffles
- 1 lb mushrooms, minced
- ¼ cup olive oil, divided
- 1 garlic clove, minced
- 2 TB white wine
- ¼ cup parsley, chopped, divided
- 1 log polenta, cut into 1½ inch squares
- Salt & freshly ground pepper, to taste
Instructions
- In a large pan over medium heat, sear mushrooms with 2 TB oil, 8-10 mins.
- Add garlic & sauté, 2 mins. Deglaze with white wine & remove from heat. Fold in 3 TB parsley & set aside.
- Season polenta with salt & pepper. In a large pan over medium heat, sear polenta with remaining 2 TB oil until crispy & golden, 5 mins per side.
- Transfer polenta to a large serving plate & dollop mushrooms on top. Garnish with remaining 1 TB parsley.
- Finish the dish by liberally grating fresh truffles on top.
Chef Tips
Technique:
- Make sure the mushroom mixture is finely chopped so it will stay together & atop the cake.
- Instead of chopping, you can also use a food processor to pulse mushroom mixture.
Taste:
- Polenta can be pretty bland so be sure to season with salt & pepper before searing.
- Make a quick garlic oil to use in this dish if garlic is a favored flavor profile. It will go a long way with searing the polenta.
Dietary & Allergen Info:
Vegetarian
Dairy Free
Gluten Free
