Polenta Cakes with Cherry & Mushroom Ragu

Polenta Cakes with Cherry & Mushroom Ragu

Photo credit Aubrie LeGault


  • 1 can Oregon Fruit Products Dark Sweet Cherries
  • 1 tube of Polenta
  • 1 teaspoon grated Garlic
  • 1 teaspoon kosher Salt
  • 3 tablespoons unsalted Butter, divided
  • 1/2 pound sliced wild Mushrooms
  • 2 tablespoons finely chopped Shallot
  • 1 1/2 teaspoons fresh Thyme
  • 1/4 cup unsalted Vegetable Broth
  • 1 tablespoon Balsamic Vinegar
  • 2 cups outer Brussels Sprout Leaves
  • 1 tablespoon Olive Oil


  1. Heat 1 tablespoon of butter in a large skillet over medium-high until sizzling. Add mushrooms; cook until bottoms have browned. Continue to cook, stirring occasionally until tender.
  2. Reduce heat to medium, add shallots, thyme, and 1/2 teaspoon garlic. Cook until fragrant. Stir in vegetable broth, balsamic, and 2 tablespoons butter.
  3. Remove from heat; stir in brussels sprout leaves and cherries, cover to keep warm.
  4. Cut polenta slices 1/2" round slices. Add polenta rounds to hot oil, and cook until golden brown and crisp, about 4 minutes per side.
  5. Place 2-3 round of polenta on each plate and top with cherry-mushroom sauce.



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