How to Make Crispy Polenta Cakes with Mushroom & Spinach Ragout
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Bring water to boil, whisk in polenta and salt; cook for 3–4 minutes until thick.
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Pour into lined 8x8-inch pan; chill 1 hour until firm.
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Cut chilled polenta into squares. Heat 1 tbsp oil in skillet, fry polenta cakes 3–4 minutes per side until crispy.
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Heat remaining oil, cook garlic and mushrooms 5 minutes; stir in spinach, onions, and thyme for 2 more minutes.
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Serve polenta cakes topped with warm mushroom-spinach ragout.
Pro Tips for Perfect Crispy Polenta Cakes with Mushroom & Spinach Ragout
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of instant polenta, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Crispy Polenta Cakes with Mushroom & Spinach Ragout?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Crispy Polenta Cakes with Mushroom & Spinach Ragout?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for instant polenta?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.