Appetizer

Crispy Polenta Cake with Wild Mushroom Ragù & Truffle Cream

Name: Crispy Polenta Cake with Wild Mushroom Ragù & Truffle Cream
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 4 servings
Ingredients: 500 ml vegetable or chicken broth; 125 ml whole milk; 100 g polenta (cornmeal); 60 g unsalted butter; 40 g grana padano, grated; Sea salt and cracked black pepper; 350 g mixed mushrooms (cremini, porcini, shiitake), finely diced; 2 garlic cloves, minced; 1 tbsp olive oil; 1 tbsp tomato paste; 100 ml red wine (optional, or use extra broth); 1 tsp fresh thyme leaves; 80 g mascarpone, cold; ½ tsp white truffle oil (or black truffle oil); Fresh parsley, finely chopped, for garnish

A confident dish that bridges seasons: creamy polenta fried until golden and crisp on the outside, tender within, topped with a earthy sautéed mushroom ragù and a dollop of silken truffle cream. Technique-forward, luxurious, and unmistakably Italian.

453calper serving 12gprotein 29gcarbs 31gfat 10min prep 32min cook 4serves

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