Creamy Mushroom Ragu Over Seared Polenta Cakes with Arugula Salad

Precooked polenta is a true time-saver in the kitchen. It’s already creamy and tender, so you can focus on giving it a golden, crispy sear. Here, we pair those crispy polenta cakes with a luscious mushroom ragu made with sour cream and fresh thyme. A bright arugula salad with pine nuts and balsamic vinegar adds a refreshing contrast. This dish is proof that a satisfying, restaurant-quality meal can come together in just 30 minutes.

Whether you’re looking for a weeknight comfort meal or a gluten-free dinner to impress guests, this recipe delivers. The creamy mushroom sauce is rich and savory, while the polenta cakes offer a delightful crunch. Don’t skip the salad-it cuts through the richness with its peppery bite and tangy dressing.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 unit Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 tube PolentaView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 300°F. Wash and dry all produce. Thinly slice the mushrooms. Mince the garlic. Peel and mince the shallot. Strip the thyme leaves from the stems and roughly chop. Finely chop the parsley. Slice half the polenta tube into ½-inch rounds (reserve the rest for another use).
2. Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. Add the polenta rounds and cook until golden and crisp, 2-3 minutes per side. Transfer to a baking sheet and keep warm in the oven.
3. In the same pan, melt 1 tablespoon butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until tender and lightly browned, 5-6 minutes. Season with salt and pepper. Transfer to a plate and set aside.
4. Reduce heat to medium and add a drizzle of olive oil to the pan. Add the shallot, thyme and garlic. Cook until softened, 2-3 minutes. Pour in ½ cup water and the veggie stock concentrate. Bring to a boil, then reduce heat and simmer until the liquid reduces to a saucy consistency, 2-3 minutes. Remove from heat and stir in the sour cream and cooked mushrooms. Season with salt and pepper.
5. In a medium bowl, toss the arugula with pine nuts, balsamic vinegar and a generous drizzle of olive oil. Season with salt and pepper.
6. Divide the warm polenta cakes between plates. Spoon the mushroom ragu over the polenta. Sprinkle with Parmesan cheese and chopped parsley. Serve the arugula salad alongside.

Recipe Tips

FAQ

Can I use dried thyme instead of fresh?

Yes, substitute 1 teaspoon dried thyme for the fresh thyme. Add it when you cook the shallot and garlic.

Can I make this recipe vegan?

To make it vegan, use a plant-based sour cream and butter substitute and omit the Parmesan or use a vegan alternative.

How do I store leftovers?

Store the polenta, ragu and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the polenta in a pan and the ragu in the microwave or stovetop.