Makes: Amount, portion sizes

Polenta Cakes

• 3-1/4 C Water

• 2 Tbsp Olive Oil

• 3 Tbsp White Miso Paste

• 1/2 tsp each Smoked Paprika, Ground Black Pepper

• 1 tsp Kosher Salt

• 1 C Polenta

• Olive oil or cooking spray to grease mould

Mushrooms

• 1 Lb White or Crimini Mushrooms, quartered

• 2 cloves Garlic, peeled and thin sliced vertically

• 3 fresh Thyme sprigs

• Pinch ground Black Pepper

• 2 Tbsp Olive or Vegetable Oil

• Juice of half a Lemon

Creamed Leeks

• 4 large Leeks, whites/stems only, rinsed and cut into 1/4” slices

• 2 Tbsp Olive Oil

• 2 cloves Garlic, peeled and thin sliced vertically

• 3 fresh Thyme sprigs

• 1/2 tsp ground Black Pepper

• 1/4 C Chardonnay Wine

• 1/3 C Yogurt, Greek or vegan, plain and unsweetened

• Juice of half a Lemon

• Kosher Salt to taste

Notes:

Polenta Cakes

I like to make the polenta cakes at least a few hours ahead of when you plan to fry and serve them, if not the day before, so that they are fully set which lends to a much better fry.  

Prepare your polenta cake mould - Grease a glass casserole or baking dish, cupcake/muffin pan, or individual baking ring moulds (make sure it will fit in your fridge)

In a medium sized pot stir together the water, olive oil, miso, paprika, black pepper and salt, and bring to a boil. Start whisking in the polenta a little bit at a time. Whisk constantly, adding more polenta until you’ve added it all. Lower to medium heat and simmer, stirring regularly until the polenta is fully hydrated and requires a spoon to stir, and is a consistency like thick mashed potatoes. This usually takes me about 10 minutes. 

Turn off the heat and transfer the polenta into prepared mould or pan and set aside to cool to room temp. Wrap or cover with plastic wrap and refrigerate. 

Cook to serve by pan frying in shallow oil over medium to med-hi  heat until both sides are deep golden brown and crisped.

Mushrooms