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Flipping polenta cakes can be a delicate process, but with the right techniques, you can do it without breaking them apart. Here are some useful tips to ensure a smooth flipping experience:

Golden Polenta Cakes with Mushroom Gravy

Discover the delightful recipe for Golden Polenta Cakes with Mushroom Gravy, a perfect blend of crispy and creamy textures that will satisfy your comfort food cravings. Polenta, a versatile staple, is transformed into gourmet cakes topped with savory mushroom gravy, making it an ideal centerpiece or side dish. This recipe accommodates both vegan and gluten-free diets, highlighting fresh ingredients that elevate flavors. Enjoy a comforting, wholesome meal that brings together family and friends around the table.
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Ingredients
  

For the Polenta Cakes:

1 cup cornmeal (polenta)

4 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/4 cup grated Parmesan cheese (optional, for a non-vegan version)

2 tablespoons fresh parsley, chopped (for garnish)

For the Mushroom Gravy:

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces mushrooms (cremini or button), sliced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 tablespoon soy sauce or tamari

1 tablespoon all-purpose flour (or gluten-free alternative)

2 cups vegetable broth

Salt and pepper to taste

Instructions
 

Make the Polenta:

    - In a medium pot, bring the vegetable broth to a boil. Add the salt and slowly whisk in the cornmeal to avoid lumps.

      - Lower the heat and simmer, stirring constantly, until the polenta thickens and pulls away from the sides of the pot, about 10-15 minutes.

        - Stir in the olive oil and grated Parmesan cheese (if using). Remove from heat and pour the polenta into a greased baking dish or a shallow pan to cool completely.

          - Once cool, slice into squares or rounds.

            Cook the Polenta Cakes:

              - Heat a non-stick skillet over medium heat and add a splash of olive oil.

                - Place the polenta slices in the skillet and cook until golden brown and crisp, about 4-5 minutes per side. Keep warm.

                  Prepare the Mushroom Gravy:

                    - In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

                      - Add the minced garlic and sliced mushrooms. Cook until mushrooms are golden, about 7-10 minutes.

                        - Stir in the thyme and soy sauce, followed by the flour. Cook for another minute to remove the raw flour taste.

                          - Gradually whisk in the vegetable broth, cooking until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.

                            Assemble:

                              - To serve, place the golden polenta cakes on a plate, ladle the mushroom gravy generously over the top, and garnish with fresh parsley.

                                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4