Go Back
As the temperatures drop and the leaves begin to change, there's nothing quite as comforting as a hearty meal that warms both the body and soul. Golden Polenta Cakes with Savory Mushroom Gravy perfectly embodies this sentiment. This dish combines the creamy, rich texture of polenta with the umami depth of a savory mushroom gravy, creating a satisfying experience that is both filling and flavorful. Its appeal lies not only in its comforting nature but also in its versatility—perfect as a main course or a side, it's a dish that can easily adapt to various dietary preferences.

Golden Polenta Cakes with Mushroom Gravy

Warm up your kitchen with Golden Polenta Cakes topped with Savory Mushroom Gravy, a delightful dish that combines creamy, rich polenta with the umami goodness of mushrooms. Perfect for chilly evenings, these polenta cakes are versatile enough to serve as a main or side dish. Loaded with flavor and easy to customize, this recipe caters to various dietary preferences, making it a hit for both vegans and non-vegans alike. Discover how simple ingredients can create a comforting meal that nourishes both body and soul.
Print Recipe Pin Recipe

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 (like 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 4 cups of water or vegetable broth to a boil. Gradually whisk in the cornmeal until there are no lumps. Reduce heat to low, stirring frequently, for about 20-25 minutes, until the polenta is thick and creamy. Stir in the Parmesan cheese, salt, butter (or olive oil), garlic powder, and black pepper until well combined.

    Fill the Molds: Pour the polenta into a greased baking dish (or use individual molds). Spread it evenly and smooth the top with a spatula. Allow it to cool at room temperature for about 30 minutes, or until set.

      Cook the Gravy: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are golden and softened.

        Season and Thicken: Stir in the soy sauce, balsamic vinegar, dried thyme, and vegetable broth. Let it simmer for about 5 minutes. If you prefer a thicker gravy, stir in the cornstarch slurry (cornstarch mixed with water), and let cook for another 2-3 minutes until thickened. Season with salt and pepper to taste.

          Fry the Cakes: Once the polenta has set, cut it into square or round cakes. Heat a non-stick skillet over medium heat and add a little olive oil. Fry the polenta cakes for about 3-4 minutes on each side until golden and crispy.

            Serve: Place the golden polenta cakes on a plate, generously spoon over the mushroom gravy, and garnish with fresh herbs. Enjoy!

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