Polenta Cakes With Mushroom Ragu



I'm so excited to share with you our first of many recipes from Chef Jose!

Jose is a personal friend of Stretch Fitness and will be collaborating with us to bring new and exciting recipes to our blog and clients! We are delighted to share his wealth of food knowledge and expertise and hope you enjoy his recipes! If there's something you'd like to see, let us know!

To kick it off, Chef Jose has created a savory, vegetarian dish that makes for an amazing appetizer or snack! Wow your guests at your next gathering with these mouth-watering delights!

Polenta Cakes With Mushroom Ragu

Ingredients For Ragu:

  • 1 TBS Vegetable or Canola )Oil (*or olive oil)

  • 8oz. of Morel Mushrooms, cleaned, trimmed, and split in half lengthwise

  • 1 Small Shallot, minced (about 2 tablespoons) or a red onion

  • 1 Medium Garlic Clove, minced (about 1 teaspoon, optional)

  • 2 tablespoons unsalted butter (*grass-fed butter)

  • 1 tsp Soy Sauce (*Tamari sauce for gluten free option)

  • 1 tsp fresh juice from lemon

  • 1/4 cup low-sodium chicken stock, or veggie stock

  • 1 TBS Minced Parsley

  • Kosher salt and freshly ground black pepper

Directions:

  1. To cook the mushrooms eat oil in a large cast iron or stainless steel skillet over high heat until shimmering.

  2. Add mushrooms and cook, stirring and tossing occasionally, until well-browned, about 4 minutes total.

  3. Reduce heat to medium-high and add shallots and garlic (if using).

  4. Cook, stirring constantly, until fragrant, about 45 seconds.

  5. Add butter, soy sauce, lemon juice, and chicken stock or water and cook, swirling pan, until liquid reduces and morels are coated in a creamy sauce, about 1 minute.

  6. Stir in herbs, season to taste with salt and pepper, and serve on top of polenta cakes.

You can also replace the soy with red wine but it would make the mushrooms more sweet flavor that contrast perfectly fine with the sour flavor of the goat cheese.

Ingredients for Polenta Cakes:

  • 4 cups water (divided), or veggie stock

  • 1 tsp salt

  • 1 cup yellow polenta (or grits)

  • 1/2 cup butter (melted)

  • 1/2 cup fresh Parmesan cheese (grated)

Directions:

  1. In a medium-sized bowl, stir together 1 cup cold water, salt, and polenta meal.

  2. Then bring 3 cups of water to a boil over direct heat. then, stir in the cornmeal mixture to the top of the double boiler gradually and cook for 5 minutes.

  3. At this point low temperature to medium.

  4. Stir the polenta till reach a thick consistency.

  5. Then on a large pan or baking tray spread the polenta, put in the fridge to let chill, meanwhile get your oven ready at 350, take polenta out smear the surface with olive oil spread the parmesan cheese, baked for 20 min. until firm let it and rest for 5 min.

  6. With a knife cut the polenta in bite size's, smear goat cheese on top of polenta, topped with mushrooms and parsley, chives or whatever you like.

Then plate you also can replace the polenta with pumpernickel bread, or grain bread.

*Denotes a Coach Dawn healthier suggestion

#stretchfitness #chefjose

#polenta #appetizer #snack #vegetarian

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*Prices are subject to change.