MY MUSHROOM GRAVY AND ROASTED TOMATOES POLENTA CAKES

Ingredients

• 6 tablespoons Vegan Butter (divided: 4 tbsp for gravy, 2 tbsp for frying)
• 1 medium Shallot (finely minced)
• 2 cups Mushrooms (sliced; cremini or button work well)
• 2 cloves Garlic (minced)
• 1 teaspoon Salt (plus extra for finishing tomatoes)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Fresh Thyme (leaves stripped; can use dried thyme)
• 1 tablespoon All-Purpose Flour (for thickening gravy)
• 2 cups Vegetable Broth (low‑sodium; can dissolve bouillon in hot water)
• 4 cups Water (cold, for cooking polenta)
• 1 cup Polenta (coarse cornmeal) (preferably coarse grind)
• 1 teaspoon Vegetable Bouillon (dry granules or cube)
• 1 tablespoon Fresh Parsley (chopped)
• 2 tablespoons Nutritional Yeast (adds cheesy flavor)
• 2 cups Cherry Tomatoes (halved if large)
• 1 tablespoon Fresh Basil (chopped; can use dried basil)
• 1 tablespoon Olive Oil (for tossing tomatoes)
• ½ teaspoon Garlic Powder (optional for tomatoes)
• 1 teaspoon Truffle Oil (optional drizzle for finishing)

Instructions

1. Make Mushroom Gravy

   Melt 4 tbsp vegan butter in a cast iron skillet over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes. Add the sliced mushrooms and cook, stirring occasionally, until they turn a deep golden brown, about 5 minutes. Stir in the minced garlic, salt, pepper, fresh thyme, and sprinkle the flour; cook for 1 minute to form a roux. Dissolve the vegetable broth in a small amount of hot water if using bouillon, then pour into the skillet, stirring constantly. Simmer until the sauce thickens, about 2 minutes, then set aside.

   Time: PT10M

   Temperature: medium

2. Cook Polenta

   In a tall pot, combine 4 cups cold water with 1 tsp salt and ½ tsp black pepper. Whisk in 1 cup coarse polenta gradually to avoid lumps. Bring to a boil over medium‑high heat, stirring constantly. Once boiling, reduce heat to low and simmer, stirring frequently, for 20‑25 minutes until the mixture is thick and pulls away from the sides of the pot. Stir in 1 tsp vegetable bouillon, 1 tbsp chopped parsley, and 2 tbsp nutritional yeast. Remove from heat.

   Time: PT25M

3. Set Polenta

   Lightly grease a baking sheet or line it with parchment paper. Pour the hot polenta onto the sheet and spread evenly to about ½‑inch thickness using a spatula. Let it cool to room temperature (about 15 minutes), then cover and refrigerate for at least 1 hour until firm.

   Time: PT15M

   Temperature: room temperature

4. Roast Cherry Tomatoes

   Preheat the oven to 425°F. Toss the cherry tomatoes with 1 tbsp olive oil, 1 tbsp chopped basil, ½ tsp black pepper, and optional garlic powder. Spread on a baking sheet and roast for 12‑15 minutes, until the skins blister and the tomatoes are lightly charred but still hold their shape. Sprinkle with a pinch of salt after roasting.

   Time: PT15M

   Temperature: 425°F

5. Cut Polenta Cakes

   Remove the chilled polenta from the refrigerator. Using a sharp knife, cut into desired shapes—triangles, squares, or use a ring mold for uniform rounds. Pat the pieces lightly with paper towels to remove excess moisture.

   Time: PT5M

6. Fry Polenta Cakes

   Heat 2‑3 tbsp vegan butter in a clean skillet over medium heat. Add the polenta pieces in a single layer, cooking 3‑4 minutes per side until each side is golden brown and crisp. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT10M

   Temperature: medium

7. Plate Dish

   Warm the mushroom gravy gently if it has cooled. Arrange the fried polenta cakes on serving plates, spoon the gravy over or beside each piece, and scatter the roasted tomatoes on top. Drizzle with a few drops of truffle oil, if using, for extra aroma.

   Time: PT5M

8. Serve

   Enjoy the polenta with mushroom gravy and roasted tomatoes as a hearty main or a festive side dish. Pair with a simple green salad or serve alongside your holiday dinner.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g