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No. 0311 Italian Free recipe

Golden Polenta Cake with Mushrooms and Sausage

A thick slab of creamy polenta, chilled then seared until its edges crackle, topped with roasted mushrooms, blistered red and yellow cherry tomatoes, grilled sausage and a tangle of peppery frisee. Rustic bistro comfort that works for a cozy dinner or a lazy weekend brunch.

4.5 from 1,196 cooks

Seared polenta cake with roasted mushrooms, sausage slices, cherry tomatoes and frisee
Photo: Agustin Muniz on Pexels
Prep
20 min
Cook
40 min
Total
1 hr
Serves
4
Level
Medium
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Method 6 steps

  1. Bring the stock to a boil, whisk in the polenta in a thin stream and cook over low heat for 25 minutes, stirring often, until thick and no longer gritty. Stir in the parmesan and butter.

  2. Spread the polenta 1 inch thick in an oiled baking dish and chill for at least 1 hour, or until firm enough to cut.

  3. Heat the oven to 425 F. Toss the mushrooms and tomatoes with 1 tablespoon olive oil, thyme, salt and pepper and roast for 15 to 18 minutes until the mushrooms are browned and the tomato skins split.

  4. Grill or pan-sear the sausages over medium heat for 12 to 14 minutes, turning, until browned and 160 F inside. Rest, then slice on the diagonal.

  5. Cut the polenta into rectangles. Sear in 1 tablespoon hot olive oil for 3 to 4 minutes per side until a deep golden crust forms.

  6. Dress the frisee with the remaining olive oil and the balsamic. Plate each polenta cake with mushrooms, tomatoes and sausage, and pile the frisee on top.

Tap a step to mark it done.

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