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Polenta Pancakes

Polenta Pancakes

with Mushroom Gravy and Tangy Arugula Salad

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These pillowy polenta pancakes are smothered in a creamy mushroom sauce and served on a bed of fresh arugula. The dish is creamy, crispy, tangy, peppery, comforting, AND balanced. In other words, perfection.

Tags:VeggieGluten-free
Allergens:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Button Mushrooms

2 clove

Garlic

1 unit

Shallot

¼ ounce

Thyme

¼ ounce

Parsley

1 unit

Veggie Stock Concentrate

4 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

2 ounce

Arugula

2 tablespoon

Balsamic Vinegar

1 ounce

Pine Nuts

(ContainsTree Nuts)

1 unit

Polenta

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2673.576 kJ
Calories639 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate55 g
Sugar10 g
Dietary Fiber6 g
Protein20 g
Cholesterol50 mg
Sodium1177 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 300 degrees. Thinly slice mushrooms. Mince garlic. Halve, peel, and mince shallot. Strip thyme leaves off sprigs, then roughly chop. Finely chop parsley. Slice half the polenta into ½-inch rounds (save remainder for another use).

2

Heat a thin layer of olive oil in a large pan over medium-high heat. Once hot, cook polenta until golden brown, 2-3 minutes per side. Transfer to a baking sheet, and place in oven to keep warm.

3

Heat 1 TBSP butter in same pan over medium-high heat. Add mushrooms and toss until golden brown, 5-6 minutes. Season with salt and pepper. Remove from pan and set aside.

4

Heat a drizzle of olive oil in same pan over medium heat. Add shallots, thyme, and garlic. Cook until softened, 2-3 minutes, Add ½ cup water and stock concentrate. Bring to a boil, then reduce to a simmer until thickened, 2-3 minutes. Remove pan from heat, then stir in sour cream and mushrooms. Season with salt and pepper.

5

Toss arugula and pine nuts in a bowl with a large drizzle of balsamic vinegar and olive oil. Season with salt and pepper.

6

Plate polenta pancakes topped with mushroom gravy and Parmesan cheese. Sprinkle with parsley. Serve arugula salad on the side and enjoy!