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golden crisp polenta rounds topped with glossy sauteed mushrooms and thyme, shown in a wide horizontal shot on a dark plate dusted with Parmesan, on a rustic table, moody natural light, shallow depth of field, landscape orientation

Polenta Cakes with Mushrooms

Crispy pan-fried polenta cakes and sauteed garlic mushrooms.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tube prepared polenta sliced into rounds
  • 3 tbsp olive oil
  • 12 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme
  • 0.5 tsp salt
  • 0.25 cup grated Parmesan

Method
 

  1. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  2. Fry the polenta rounds 4 to 5 minutes per side until golden and crisp, then set aside.
  3. Add the remaining oil and saute the mushrooms until browned, about 6 minutes.
  4. Stir in the garlic, thyme, and salt and cook 1 minute more.
  5. Top each polenta cake with the mushrooms and a sprinkle of Parmesan.
  6. Serve warm.

Notes

Let the polenta rounds get a deep golden crust before flipping so they hold together.