+QP +SF +GF
Mushroom ragu on its own is a luscious treat, but when scooped onto crispy polenta cakes, it makes for an undeniably delicious affair. —MR
MAKES 6 SLICES
3 tbsp (45 ml) olive oil, divided
½ yellow onion, thinly sliced
Pinch of sea salt
5 cups (380 g) thinly sliced wild mushrooms
1 tsp balsamic vinegar
1 tbsp (3 g) fresh thyme
½–1 tbsp (7–14 g) coconut yogurt
6 (½” [1.3-cm]) thick slices precooked polenta roll, found at most grocery stores
3 tbsp (23 g) any flour (use brown rice flour as a gluten-free option), reserved for the polenta
In a medium sauté pan over medium-high heat, warm half of the olive oil for 1 minute. Add the onion and a pinch of sea salt, and sauté for about 5 to 7 minutes, or until the onions are tender and translucent in color. Now add the mushrooms and balsamic, and cook for another 5 minutes, until the mushrooms are tender. Remove the pan from the heat and set aside for 1 to 2 minutes, letting the mushrooms cool. Then add the thyme and yogurt. Mix well. Be sure to keep this off the heat so as to keep the yogurt from curdling.
Now add the remaining olive oil to the sauté pan. As the oil warms over medium-high heat, lightly press the polenta into the flour so that it coats each side. This will prevent the polenta from sticking when cooking in the oil. Sauté the polenta slices for 3 to 5 minutes on each side, until they’re crisp and slightly golden brown. Remove from the sauté pan and pat the polenta with a paper towel to remove any excess olive oil.
Top each polenta cake with the mushroom ragu and enjoy!
Note: I would suggest using a precooked polenta roll. It saves so much time, and there are plenty of brands that offer polenta rolls with no additional flavorings.