Looking for a dish that’s unexpected yet elegant? These Crispy Polenta Cakes with Balsamic Mushrooms and Herbed Cashew Cream combine creamy-on-the-inside, crispy-on-the-outside polenta with earthy mushrooms glazed in tangy balsamic, all topped with a cool, garlicky cashew sauce. It’s vegan, gluten-free, and full of character—perfect for date night or a cozy solo dinner with a glass of red wine.
Polenta Cakes With Mushroom Ragu
Photo by
Nicks Cooking Club
Ingredients (Serves 4)
For the polenta cakes:
1 cup cornmeal (polenta grind)
4 cups water or vegetable broth
1 tbsp olive oil
1 tsp salt
1/4 cup nutritional yeast (or parmesan if not vegan)
Olive oil for frying
For the balsamic mushrooms:
1 tbsp olive oil
2 cups mushrooms (cremini, shiitake, or mixed), sliced
2 cloves garlic, minced
2 tbsp balsamic vinegar
1 tsp soy sauce or tamari
Salt and pepper to taste
Fresh thyme (optional)
For the herbed cashew cream:
1/2 cup raw cashews (soaked in hot water for 30 mins)
1/4 cup water
1 tbsp lemon juice
1 garlic clove
2 tbsp chopped fresh parsley
Salt to taste
Instructions
Make the Polenta
: In a medium saucepan, bring water or broth to a boil. Slowly whisk in the cornmeal to avoid lumps. Reduce heat and stir frequently for 20–25 minutes until thick and creamy. Stir in olive oil, salt, and nutritional yeast.
Set and Chill
: Pour the polenta into a greased 8×8 dish or baking sheet. Smooth the top and refrigerate for 1 hour until firm.
Prepare Cashew Cream
: Drain the soaked cashews and blend with water, lemon juice, garlic, parsley, and salt until smooth and creamy. Adjust thickness with water as needed. Chill until serving.
Cook the Mushrooms
: Heat olive oil in a skillet over medium heat. Add mushrooms and cook until golden and tender, about 6–8 minutes. Add garlic, balsamic vinegar, soy sauce, and thyme (if using). Sauté for another 2–3 minutes until glossy and fragrant.
Fry the Polenta Cakes
: Slice chilled polenta into squares or rounds. Heat olive oil in a nonstick pan over medium-high. Fry polenta pieces 3–4 minutes per side until golden and crispy.
Assemble
: Top each polenta cake with a spoonful of balsamic mushrooms and a dollop of herbed cashew cream. Garnish with more herbs if desired.
Tips for Success
Prep Ahead: The polenta and cashew cream can be made a day in advance.
Make It Fancy: A drizzle of truffle oil or toasted pine nuts elevates this dish even more.
Shortcut: Use pre-cooked tube polenta and slice straight into rounds for frying.
Why You’ll Love This Dish
It’s unique, hearty, and full of complex flavors—the tang of balsamic, the creamy herb sauce, and the crisp-soft texture of the polenta. It’s a dish that feels both rustic and refined, and it’s guaranteed to impress without needing meat or dairy.