Savory Polenta Pancakes with Creamy Mushroom Gravy and Arugula Salad

These savory polenta pancakes are a delightful twist on traditional pancakes, offering a crispy exterior and a soft, pillowy interior. They’re smothered in a rich, creamy mushroom gravy that’s both earthy and satisfying. Paired with a tangy arugula salad tossed in balsamic vinegar, this dish strikes the perfect balance of flavors and textures.

Ready in just 30 minutes, this recipe is ideal for a quick weeknight dinner or a comforting weekend brunch. The combination of crispy polenta, savory mushrooms and peppery arugula creates a meal that’s both indulgent and fresh. Plus, it’s naturally gluten-free, making it a great option for those with dietary restrictions.

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Ingredients

8 ounce 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

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

1 unit PolentaView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 300°F. Thinly slice the mushrooms. Mince the garlic. Halve, peel and mince the shallot. Strip the thyme leaves from the sprigs and roughly chop. Finely chop the parsley. Slice half the polenta into ½-inch rounds (save the remainder for another use).
2. Heat a thin layer of olive oil in a large pan over medium-high heat. Once hot, cook the polenta rounds until golden brown, 2-3 minutes per side. Transfer to a baking sheet and place in the oven to keep warm.
3. Heat 1 tablespoon of butter in the same pan over medium-high heat. Add the mushrooms and toss until golden brown, about 5-6 minutes. Season with salt and pepper. Remove from the pan and set aside.
4. Heat a drizzle of olive oil in the same pan over medium heat. Add the shallots, thyme and garlic. Cook until softened, 2-3 minutes. Add ½ cup water and the stock concentrate. Bring to a boil, then reduce to a simmer until thickened, 2-3 minutes. Remove the pan from the heat, then stir in the sour cream and cooked mushrooms. Season with salt and pepper.
5. In a bowl, toss the arugula and pine nuts with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
6. Plate the polenta pancakes and top with the mushroom gravy and Parmesan cheese. Sprinkle with parsley. Serve the arugula salad on the side and enjoy!

Recipe Tips

FAQ

Can I use pre-cooked polenta?

Yes, pre-cooked polenta logs work perfectly for this recipe. Just slice and pan-fry as directed.

Can I make this dish vegan?

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

How do I store leftovers?

Store the polenta pancakes and mushroom gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat in a pan or oven to maintain crispness.