Polenta Cakes with Mushroom Ragu

I have never had much luck making polenta, it never turns out as creamy or silky smooth as it should. But now I can buy pre-made polenta in the grocery store and enjoy the creamy texture I am always trying to achieve. I originally saw this recipe on The Chew, and have adapted it to my families liking. Pan-searing these polenta cakes makes the outside crispy while maintaining its creamy texture. Pair with a hearty mushroom ragu and you have a satisfying dinner on the table in no time.

1 store bought polenta log; cut into 1in slices

3 tbs unsalted butter

4 tbs. extra-virgin olive oil

2 lbs. assorted mushrooms, stems removed and thinly sliced; use your favorite kind

2 large shallots, finely diced

2 large garlic cloves, finely minced

1/4 cup tomato paste

4 cups low-sodium chicken stock

1 tbs. fresh thyme leaves, striped from steams

Kosher salt and freshly ground black pepper to taste

Grated Parmesan cheese, for garnish

In a large skillet heat 1 tbs of butter and 1 tbs of olive oil over medium high heat. Once the butter has melted add 1/3 of the mushrooms to the pan and let sit for 2 minutes before stirring. This will allow the mushrooms to get crispy on one side. Do not over-crowd the skillet with mushroom, they will steam rather then crisp up if you do so. Flip the mushrooms over so they get crispy on the other side, and season with salt and pepper to taste. Cook the mushroom another minute and then remove from the pan, placing them on a plate. Repeat the cooking process for the remaining mushrooms.

Once all the mushrooms have cooked, place the shallots and garlic in the pan and cook until tender, about 2-3 minutes. Place the mushrooms back in the pan and cook for another 2-3 minutes. Add the tomato paste and cook until it turns a rust color. 

Add the chicken stock, thyme leave and bring the ragu to a boil, then reduce to a simmer and cook for 15 minutes. Season with salt and pepper to taste. 

While the ragu is cooking, in a large skillet heat 1 tbs olive oil over medium-high heat. Season the polenta cakes with salt and pepper and place in the skillet. Cook the polenta cakes until golden brown on each side, about 10 minutes. 

On a plate, layer the polenta cakes with the mushroom ragu, sprinkle with parmesan cheese and serve. Enjoy!

Note: You can add a splash of heavy cream or milk at the end of cooking the ragu to give it a creamier consistency.