Caramelized Onion, Mushroom & Gorgonzola Polenta Cakes Recipe

Polenta is one of the oldest dishes in history and it’s considered one of the first cooked dishes. Made with coarse stone-ground cornmeal, polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish. Over time, Polenta dishes and creativity have evolved into many different beautiful and tasty variations. One being the Polenta Cake! Unlike a soft and creamy porridge, fried Polenta cakes offer an ultra crispy on the outside and chewy on the inside texture. they can be eaten alone or topped with a variety of flavorful additions to make a meal or serve up as a crowd pleasing appetizer. Hope you enjoy these as much as I do! Cheers!

Caramelized Onion, Mushroom & Gorgonzola Polenta Cakes Recipe

Jennifer

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Course Appetizer

Cuisine Italian

Ingredients

  

• 1 LB Baby Portobello Mushrooms (thinly sliced )
• 2 LG Yellow Onions (thinly sliced )
• 2 Tablespoons Butter
• OIive Oil Spray 
• 1/4 cup olive oil
• 2 teaspoons granulated Sugar
• 4 oz Gorgonzola Cheese (crumbled )
• 2 cups yellow Cornmeal   ( coarse grind )  
• 6 cups chicken stock
• 1.4 cup Parmesan Cheese ( grated )
• 2 tablespoons fresh Parsley ( chopped )
• Sea Salt
• Coarse Black Pepper

Instructions

 

• Preheat oven to 400 Degrees F

   For the Polenta:

  Ina 9 x 13 baking dish, spray with Oil and be sure to coat all sides.

  In a large pot over medium heat, whisk together the Cornmeal and Stock. Bring to a boil.Note: Continuously whisk to prevent a lumpy mixture.

   Reduce the heat to low & let simmer (  uncovered ) about 3 minutes until smooth       texture. Continue to stir occasionally.

  Add couple pinches of Sea Salt, Black Pepper , Onion Powder &Parmesan Cheese and mix together. 

  Carefully pour hot Cornmeal mixture into the oiled baking dish.

  Bake for about 40 minutes. Remove.

  Allow to cool completely.

  Cut into squares, triangles or rounds or really any shape you like.

  In a skillet, heat Oil over medium / high heat,  

  Place 3 – 4 cakes in at a time. Cook about 3 minutes on each side or until golden and crispy.  

  Note: Do not try to prematurely move or flip the cakes as they will fall apart.

   Using a Spatula Tong or Tong Flipper, handle Polenta Cakes  carefully.

  * Repeat with remaining cakes. When removing cakes, sprinkle with Sea Salt when still hot, place on paper towel to drain any excess oil.

   

   

  For Caramelized Onions:

   

  In skillet over low heat, add & melt Butter.

  Add sliced Onions, stir to coat with Butter & let cook down over low heat.

  Once Onions are beginning to become softer, add Sugar and pinch of Salt. 

  Allow to cook slow over low heat, stirring occasionally. Onions will start to caramelize and become golden in color.

  Once Onions are soft and golden, remove from heat.

   

  For Mushrooms:

   

  In another skillet or pan over low / medium heat, melt 3 Tbsp Butter .

  Add Mushrooms, sprinkle with Salt & Pepper and stir to coat all with the Butter.

  Allow to cook until soft and dark velvety brown in color.

   

   

  Assemble the Polenta Cakes:

   

  Place Polenta Cake on a dish.

  Add Onions directly on top of Cake.

  Add Mushrooms on top of Onions.

   

  Top of with Crumbles Gorgonzola Cheese

  Garnish with fresh Parsley

   

  ENJOY!!

  Buon Appetito e Mangia Bene!

   

Keyword Polenta, Polenta Cakes