Polenta cakes with mushrooms

Creamy, crispy cakes with a hearty tomato-based sauce featuring your favorite fungi!

Our first post on Instagram as #benandjoanskitchen was a delicious dish inspired by one we had in an Italian restaurant in Chicago years ago. In starting this blog, we thought it would be fun to recreate it for you all to enjoy!

Ingredients (serves 2)

• 1&1/2 cups dry corn meal

• 2 cups milk

• 4 cups chicken broth

• 2 cups water

• 3 tbsp butter

• 1 cup Parmesan cheese

• 1 lb of your favorite mushrooms (we did morels, baby portabellas, and shiitakes)

  • PRO TIP: You can re-hydrate dried mushrooms for extra fun(gi) selections!

• 1 17oz can of crushed tomatoes

• 2 tbsp tomato paste

• 1/2 cup heavy whipping cream

• 1/4 cup carrot juice

• 1/4 cup dry white wine

• Salt & pepper, to taste

• Onion powder

• Olive oil

Kitchen Tools

• InstantPot (or any electric pressure cooker)

• 9" x 9" baking pan

• Parchment paper

• 2 nonstick pans (we use cast iron)

• 1 saucepan

Instructions

1. In your InstantPot, add corn meal, milk, broth, water and butter. Add 1 tbsp of salt and 1 tsp of pepper. Set the InstantPot at low pressure with a 25 minute timer but do not put the lid on yet. As the InstantPot is warming up, stir the mixture to prevent burning. Once steam is starting to form, put the lid on for pressure seal and cook for 25 minutes.

2. While waiting for the polenta to cook, line the baking pan with parchment paper. You can use a single piece of parchment if you cut slits in the corners!

3. Once the 25 minutes have passed, quick release pressure and remove the InstantPot lid. Add cheese and stir to combine. Pour the mixture into the lined baking pan, using a spoon to smooth the top. Let cool to room temperature, then cover with cling wrap and keep in the fridge. The polenta should be kept in the fridge for ~1 hour, but can be prepared and kept a day ahead of time.

4. In your saucepan over medium heat, combine the crushed tomatoes, tomato paste, heavy whipping cream, carrot juice and wine. Add onion powder, salt and pepper to taste (~1 tsp of each). Bring to a boil. Once boiling, bring it down to a simmer to keep warm.

5. Slice the mushrooms. In a cast iron skillet (or non-stick pan) over medium heat, heat olive oil. Once hot, add the mushrooms to the pan. Add salt and pepper to taste (~1 tsp of each). Stir *occasionally* until the mushrooms are golden brown. Be careful not to stir too often (otherwise the mushrooms won't caramelize!)

6. Remove the set polenta from the fridge and place it on a cutting board. Cut the polenta into 6 long strips. Cut each strip in half lengthwise. Cut each piece so they are all half their original thickness (they should be about 4.5" long x 1.5" wide x 0.5" thick when complete). Brush each strip with olive oil.

7. In a cast iron skillet (or non-stick pan) over medium high heat, place the strips in a single layer but be careful not to overcrowd the pan! Cook on each side for ~3 minutes (until golden brown). Carefully slide the spatula to ensure the crust doesn't stick to the pan when flipping.

8. In a low bowl, ladle the sauce. Add some strips of polenta, top with mushrooms and enjoy!