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Golden Polenta Cakes with Mushroom Gravy is a dish that beautifully embodies the essence of comfort food. This vegetarian recipe, which can effortlessly be adapted to suit vegan diets, combines the rich flavors of creamy polenta with the umami depth of mushroom gravy. As the seasons change and the days grow cooler, this hearty meal emerges as a perfect choice for cozy dinners, family gatherings, or even a delightful weeknight treat.

Golden Polenta Cakes with Mushroom Gravy

Discover the comforting flavors of Golden Polenta Cakes with Mushroom Gravy, a versatile dish that's perfect for cozy dinners or weeknight treats. This vegetarian recipe easily adapts to vegan diets, featuring creamy polenta paired with a rich mushroom gravy. Polenta, full of nutritional benefits, serves as a delicious canvas for your culinary creativity. Enjoy a hearty meal that not only pleases your palate but nourishes your body, making it an ideal addition to any gathering.
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Ingredients
  

For the Polenta Cakes:

1 cup coarse cornmeal

4 cups vegetable broth

1 teaspoon salt

1 tablespoon olive oil

1/2 cup grated Parmesan cheese (optional for a vegan version)

1/4 cup chopped fresh herbs (such as parsley or basil)

1 tablespoon nutritional yeast (optional for a cheesy flavor)

For the Mushroom Gravy:

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

16 oz mixed mushrooms (e.g., cremini, shiitake), sliced

1 tablespoon soy sauce or tamari

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

Fresh parsley, for garnish

Instructions
 

Prepare the Polenta Cakes:

    - In a medium saucepan, bring the vegetable broth to a boil. Add the salt.

      - Gradually whisk in the cornmeal, stirring continuously to avoid lumps. Lower the heat and simmer for about 15–20 minutes, stirring frequently until the polenta thickens and pulls away from the sides of the pot.

        - Stir in the olive oil, Parmesan cheese (if using), chopped herbs, and nutritional yeast. Mix until well combined.

          - Pour the polenta into a greased square or rectangular dish, smoothing out to an even layer. Let it cool and set for about 30 minutes in the refrigerator.

            Make the Mushroom Gravy:

              - In a large skillet over medium heat, add olive oil. Once heated, add the diced onion and sauté for about 5 minutes until they become translucent.

                - Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-7 minutes until the mushrooms are browned and have released their moisture.

                  - Stir in the soy sauce, balsamic vinegar, and dried thyme. Cook for another minute, then pour in the vegetable broth.

                    - Allow the gravy to simmer for 5 minutes. To thicken, stir in the cornstarch mixture. Bring to a gentle boil until the gravy is thickened. Season with salt and pepper to taste.

                      Finish the Polenta Cakes:

                        - Once the polenta has set, remove it from the refrigerator and cut into squares or rounds.

                          - In a non-stick skillet or on a griddle, heat a tablespoon of olive oil over medium heat. Add the polenta cakes and cook for about 4-5 minutes on each side or until golden brown and crispy.

                            Serve:

                              - Plate the golden polenta cakes and generously spoon the mushroom gravy over the top. Garnish with fresh parsley.

                                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings