Lunch
Crispy Polenta Cake with Wild Mushroom Ragù & Aged Balsamic
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.
941calper 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
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Mushroom Wellington Recipe 65 min
- Mushroom Risotto Recipe 45 min
- Vanilla Cake Recipe 50 min
- Mushroom Soup Recipe 60 min
- Mushroom Stroganoff Pasta Recipe 45 min
- Polenta Recipe 50 min
- Pound Cake Recipe 75 min
- Green Smoothie Recipe 5 min
More recipes using mushroom · tomato
Cook these next
They reuse what this recipe already has you buying.
Smoked Tomato Shakshuka with Crispy Cornbread Crumble
Breakfast · 889 cal
Braised Lentil & Mushroom Ragù with Creamy Polenta
Dinner · 1108 cal
Crispy Taro-Coconut Tartlet with Charred Tomato Confit, Burrata & Crispy Garlic Oil
Appetizer · 762 cal
Crispy Polenta Cake with Wild Mushroom Ragù & Truffle Cream
Appetizer · 453 cal
Cottage Pie
Dinner · 719 cal
Polenta Risotto with Mushrooms & Thyme
Lunch · 825 cal
