Crispy Polenta Cakes with Mushrooms

Pair With: Graffito Malbec

The perfect pair to celebrate World Malbec Day! Earthy mushrooms and thyme pair beautifully with the smoky earth and black pepper tones of the Graffito Malbec. The creamy polenta is a lovely match for the ripe acidity & lush tannins.

Ingredients:

  • 1 package prepared polenta roll, cut into ½-inch thick rounds (or baguette slices)

  • Olive oil, for brushing and sautéing

  • 3 cups mixed fresh mushrooms, sliced (cremini, portabella, oyster, button, etc.)

  • 2 teaspoons finely chopped shallot

  • 1 Anaheim or other mild, small chili pepper, cut into very thin rounds

  • 2 teaspoons fresh thyme leaves

  • Sea salt and freshly cracked black pepper

  • Freshly grated Parmesan or other hard cheese

  • Fresh thyme, for garnish

Directions:

Preheat oven to 425°. Line a large baking sheet with parchment paper. Arrange polenta rounds on parchment and brush each one generously with olive oil on both sides. Bake for 25-30 minutes, turning once, until golden and crisped (use same method for baguette slices, if preferred).

Meanwhile, heat 3 tbsp olive oil in a large sauté pan. Once hot, add mushrooms and shallot and cook, stirring frequently until soft and juices have been released. Add sliced chili and thyme and mix well; season with sea salt and pepper. Remove from heat.

To Serve: Place polenta or baguette slices on a platter. Top with the mushrooms. Sprinkle each with a little of the cheese and fresh thyme leaves.

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