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Savory Mushroom Polenta Cake {Gluten-Free Recipe}

JAN UARY 12, 201 2 B Y VA L ENT I NA 10 CO MMEN TS

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I am Valen
mom.

This side dish or main course will absolutely satisfy you, just as a serving of steak and
potatoes would! I should know because I happen to be someone who loves meat and

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potatoes! This Mushroom Polenta Cake is intensely avorful and extremely hearty.
And believe it or not, this dish is both vegetarian and gluten-free! Oh my!
I was inspired by a sweet polenta cake, Pinza Della Befana, that I saw in La Cucina

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Italiana Magazine last month. While I nd the sweet cake intriguing and will de nitely
try it soon, I wanted to create something similar but savory.
This would of course be a lovely addition to my sofa dinner party this coming
weekend!

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P.S. La Cucina Italiana is one of my favorite food magazines! Its beautiful and always

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inspires me.

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Recipe
Serves about 12
Prep Time: 1 hour
Baking Time: 1 hour

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Active Work Time: 35 minutes

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8 cups vegetable stock

1/4 cup dry sherry
1 tablespoon nely chopped, fresh thyme
1 teaspoon dry thyme
1 teaspoon nely chopped, fresh sage
1-3/4 teaspoons sea salt
2 ounces dried porcini mushrooms, broken into small pieces
2 cups instant polenta
1-1/2 cups potato flour
1 teaspoon baking powder
2 tablespoons granulated sugar
1/4 cup nely grated Parmesan cheese
2 cups Sauted Sherry Mushrooms (heres the recipe)
6 tablespoons unsalted butter
Preheat the oven to 400 degrees F.

Add the stock, sherry, all of the herbs, salt, and dried mushrooms to a large stock pot.
Cover and bring to a boil. Once its boiling, turn the heat o , keep the pot covered, and
let the mushrooms hydrate to become soft, about 30 minutes.
Meanwhile, in a large mixing bowl combine the polenta, potato our, baking soda, sugar
and cheese.
Once the porcini mushrooms are soft, uncover and bring the mixture to a boil once
again. Once its boiling, add the Sauted Sherry Mushrooms and turn the heat o .
Now very slowly and gradually, add the polenta mixture in a steady stream, constantly
stirring. Add the butter and stir only until you have a thick, creamy mixture.

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Pour the mixture into a 9 X 13 X 3-inch baking dish and use a at-bottomed spatula to
smooth the top.

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Cookbooks 36

Bake in the preheated oven until the top is golden brown, about 50 minutes to 1 hour.

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Remove the pan from the oven and let it sit on a cooling rack for at least 45 minutes

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before serving. (Cover it with foil after the rst 15 minutes.)

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Timeline:
Up to 1 day and at least 30 before making the polenta: Make the Sauted Sherry
Mushrooms.
About 1-1/2 hours ahead: Hydrate the porcini mushrooms.
1 hour ahead: Mix the polenta and begin baking.
You can make this 1 day ahead. Let it cool completely and cover it tightly before refrigerating
overnight. Before serving, bring the cake to room temperature, and warm it in a 375 degree F
oven, just until its hot all the way through, about 20 minutes.
Print recipe.
Note:
If you cut and serve this soon after baking it, it will be a much looser consistency than the
cake you see above. Either way, its delicious!
If you want to take one extra step, this is also fabulous if you slice it once its very rm
(the next day), and then fry the slices in olive oil it adds an additional crust.

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Filed Under: Dinner, Fall, Gluten-free, Grains, Sides, Vegetables, Vegetarian Tagged With: gluten-free, main
course, Parmesan cheese, polenta, porcini mushrooms, potato our, sage, sherry, side dish, thyme, vegetable stock,
vegetarian

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Comments

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Tori @ The Shiksa in the Kitchen says

January 12, 2012 at 4:27 pm

Oh wow, Valentina! This combines three of my favorite things vegetarian entree,

polenta, and mushrooms! Yum yum. I will de nitely have to check out La Cucina
Italiana, thanks for the recommendation.
Reply

valentina says
January 13, 2012 at 5:15 pm

Thanks, Tori! XO
Reply

agns says
January 12, 2012 at 9:33 pm

this looks so good ! Im de nitely going to give it a (vegan) try !

Reply

valentina says
January 13, 2012 at 6:51 am

Enjoy, Agns!
Reply

Lana says
January 13, 2012 at 4:05 am

This looks crazy good! I love the combination of polenta and mushrooms and it
would add variety to our dinner table if I made it as a cake:) Perfect for a chilly night.

We can consider this our chilly season here in SoCal, right?

Reply

valentina says
January 13, 2012 at 6:50 am

Thanks, Lana! And yes, its chilly my heat is on!

xo

Reply

Sophie says
January 14, 2012 at 9:35 am

Waw, Valentina! Wg-hat a superb, very skilled & appetizing polenta & sheery
sauteed mushrooms cake!
It looks so smashing & apart!
Reply

valentina says
January 15, 2012 at 6:07 am

thank you, Sophie! xo

Reply

Hannah says
January 17, 2012 at 12:48 pm

Hi,
Just wondering if there is anything I could substitute for potato our?
Thanks!

Reply

valentina says
January 17, 2012 at 3:39 pm

Hi Hannah, if you dont have an issue with gluten, all purpose our would be
great. Otherwise you could use corn our (which might make more of an
overall corn bread-ish cake), but would still be yummy.

Cheers!

Reply

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