Lunch

Crispy Polenta Cake with Wild Mushroom Ragù & Aged Balsamic

Name: Crispy Polenta Cake with Wild Mushroom Ragù & Aged Balsamic
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 3 cups vegetable stock; 1 cup whole milk; fine sea salt; 1 cup polenta (cornmeal); 3 tablespoons unsalted butter, divided; ½ cup grated gruyère cheese; 1 tablespoon fresh thyme leaves; ½ teaspoon fresh cracked black pepper; 300g mixed wild mushrooms (cremini, oyster, shiitake), sliced ½ cm thick; 2 tablespoons California extra-virgin olive oil; 4 garlic cloves, thinly sliced; ½ cup dry red wine; ½ cup mushroom or vegetable stock; 1 tablespoon tomato paste; 2 bay leaves; 1 tablespoon aged balsamic vinegar; fleur de sel

Creamy polenta is layered with gruyère and fresh herbs, then pan-seared until the exterior is golden and crisp while the interior stays tender. A slow-cooked wild mushroom ragù, enriched with red wine and garlic, crowns the cake, finished with aged balsamic that adds a glossy, complex sweetness.

941cal per serving 26gprotein 87gcarbs 51gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this