Creamy Mushroom Ragu Over Crispy Polenta Cakes with Arugula Walnut Salad

This creamy mushroom ragu is a celebration of earthy flavors, featuring mushrooms, thyme and garlic in a luscious cream sauce. It’s served over crispy golden polenta cakes that provide a delightful crunch, making every bite a perfect contrast of textures.

To balance the richness, we’ve added a peppery arugula salad with crunchy walnuts. This dish is hearty enough for a main course yet elegant enough for entertaining. It’s a vegetarian meal that will satisfy even the most dedicated meat lovers.

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Ingredients

Mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

Fresh thyme, choppedView ingredient guideLike ingredientDislike ingredient

Garlic cloves, mincedView ingredient guideLike ingredientDislike ingredient

Heavy creamView ingredient guideLike ingredientDislike ingredient

Polenta, cooked and cooledView ingredient guideLike ingredientDislike ingredient

Olive oilView ingredient guideLike ingredientDislike ingredient

ButterView ingredient guideLike ingredientDislike ingredient

ArugulaView ingredient guideLike ingredientDislike ingredient

Walnuts, choppedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Slice the polenta into 1/2-inch thick rounds. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Cook the polenta cakes for 3-4 minutes per side until golden and crispy. Set aside.
2. In the same skillet, add remaining olive oil and butter. Add sliced mushrooms and cook without stirring for 3 minutes to get a good sear. Then stir and cook until golden brown, about 5 more minutes.
3. Add minced garlic and chopped thyme to the mushrooms. Cook for 1 minute until fragrant.
4. Pour in the heavy cream, reduce heat to medium-low and simmer for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
5. In a small bowl, toss arugula with chopped walnuts. Season with a pinch of salt and a drizzle of olive oil if desired.
6. To serve, place two polenta cakes on each plate. Spoon the mushroom ragu over the polenta. Top with a handful of arugula salad. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini, shiitake or a mix of wild mushrooms work well in this ragu.

Can I make the polenta cakes ahead of time?

Absolutely! Cook and slice the polenta, then refrigerate for up to 2 days. Fry just before serving.

Is this recipe gluten-free?

Yes, as long as you use certified gluten-free polenta and check that other ingredients are gluten-free.