Go Back
–+ servings
Mini Polenta Cakes with Mushroom Ragù on rustic plate

Mini Polenta Cakes with Mushroom Ragù

sam
Rustic and elegant, these Mini Polenta Cakes with Mushroom Ragù are naturally gluten free and packed with autumn flavor. Creamy, crispy polenta rounds topped with a deeply savory mushroom sauce make the perfect cozy appetizer or light entrée.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Gluten Free, Italian
Servings 6 servings
Calories 220 kcal

Equipment

  • saucepan
  • whisk
  • baking tray
  • parchment paper
  • cookie cutter or glass rim
  • skillet
  • wooden spoon

Ingredients
  

  • 1 cup medium-grind cornmeal
  • 4 cups water or vegetable broth
  • 0.5 tsp sea salt
  • 2 tbsp olive oil (plus more for brushing)
  • 0.25 cup grated Parmesan or nutritional yeast
  • 2 tbsp olive oil (for ragù)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 lb mixed mushrooms (cremini, shiitake, oyster), chopped
  • 0.25 cup dry white grape juice (or alcohol-free white wine)
  • 0.5 cup vegetable broth (for ragù)
  • salt and pepper to taste
  • 1 tbsp fresh parsley

Instructions
 

  • Bring the broth or water and salt to a boil. Gradually whisk in cornmeal. Reduce heat and stir often for 20–25 minutes until thick. Stir in olive oil and Parmesan or nutritional yeast.
  • Spread cooked polenta onto a parchment-lined tray, about ½-inch thick. Let cool completely, then refrigerate 30–60 minutes until firm. Cut into rounds using a cookie cutter or glass rim.
  • In a skillet, heat olive oil over medium heat. Sear the Mini Polenta Cakes on both sides until golden and crispy—about 3–4 minutes per side. Transfer to a plate lined with paper towels.
  • In the same skillet, heat olive oil. Add onions and cook until soft, then garlic and thyme. Stir in mushrooms and cook until browned. Deglaze with grape juice, then add broth. Simmer until thickened. Season to taste and finish with parsley.
  • Spoon hot Mushroom Ragù over warm Mini Polenta Cakes, garnish with extra herbs, and serve immediately.

Notes

Use a medium grind cornmeal to balance structure and creaminess. Chill the polenta thoroughly before slicing. For vegan option, substitute Parmesan with nutritional yeast. Bake instead of pan fry for a lower oil version. Ragù can be made ahead and reheated easily.

Nutrition

Calories: 220kcalCarbohydrates: 24gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 360mgPotassium: 310mgFiber: 3gSugar: 2gVitamin A: 180IUVitamin C: 3mgCalcium: 60mgIron: 1.2mg
Keyword comfort food, gluten-free fall recipe, mini polenta cakes, mushroom ragù, vegetarian polenta
Tried this recipe?Let us know how it was!