006 / 75 · The Compact Skillet
Crisp Polenta Cakes with Garlicky Mushrooms
2 supper portions · Active 30 min · Total 45 min
Print recipe · PDFA roll of ready-cooked polenta can become crisp-edged cakes without filling a saucepan with hot cornmeal. Brown the slices first, then use the same skillet for mushrooms and a modest creamy sauce. The polenta rests on the plates for only the short time needed to cook the topping. This is a useful supper when the galley has one dependable burner and there is no oven to keep things warm.
Start with firm, already cooked polenta
Read the label before buying. This recipe uses a firm cooked block or roll that slices cleanly, not a bag of dry cornmeal. Blot the cut faces with kitchen paper so their surface can brown. A nonstick skillet makes turning easier; use one approved for your appliance and keep the heat moderate. Let each side form a crust before sliding a thin spatula underneath. Moving the cakes too soon can leave that crust stuck to the pan.
Give the mushrooms their own turn
Mushrooms release water as they heat. Once the polenta is out, let the mushrooms cook until their liquid has evaporated and some edges are brown. Garlic goes in later so it does not spend ten minutes frying against the pan. The measured milk and cream then lift the cooked juices into a sauce. It is a coating, not a deep pool. Baby spinach folds through at the end and needs only enough heat to wilt.
Plan the landing space before lighting the stove
Set two plates on a stable heatproof surface before you begin. Put the polenta directly on them and cover loosely while the mushrooms cook. Do not pile the cakes in a small covered box, where trapped steam softens every browned face. Have the cream and milk measured together in one small cup, keeping their containers refrigerated. Spoon the hot topping over the cakes and eat promptly rather than trying to hold the finished meal warm while another dish cooks.
Ingredients
- 14 oz firm ready-cooked plain polenta, cut into eight 1/2-inch (1 cm) slices (400 g)
- 1 tablespoon plus 1 teaspoon olive oil (20 ml), divided
- 9 oz mushrooms, thickly sliced (250 g)
- 2 garlic cloves, finely chopped (6 g)
- 1/4 teaspoon dried thyme (0.25 g)
- 1/4 cup milk (60 ml)
- 3 tablespoons heavy cream (45 ml)
- 2 packed cups baby spinach, washed and dried (60 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/4 teaspoon black pepper (0.5 g)
- 1 tablespoon chopped parsley (4 g)
Set out
10-inch (25 cm) nonstick skillet, Thin spatula, Two serving plates and a loose cover, Measuring cup
Allergens
Milk; check packaged polenta for additional allergens. Check labels and substitutions.
Make it
- Pat the polenta slices dry. Heat 2 teaspoons of the oil in the skillet over medium heat. Cook four slices for 4–5 minutes per side until golden and crisp. Transfer directly to the two plates and cover loosely. Repeat with another teaspoon of oil and the remaining slices.
- Add the remaining teaspoon of oil to the skillet. Cook mushrooms over medium-high heat for 7–9 minutes, turning occasionally, until their liquid evaporates and some edges brown. Reduce the heat and stir in garlic and thyme for 30 seconds.
- Pour in milk and cream, scraping the pan gently. Simmer for 2 minutes. Add spinach, salt and pepper and fold for 1–2 minutes until wilted and the sauce lightly coats the mushrooms.
- Spoon the hot mushroom mixture over the polenta cakes, scatter with parsley and serve immediately. If a polenta product specifies a minimum reheating instruction, follow it before serving.
Buy for the shelf you have
Check whether your cooked polenta needs refrigeration before opening. A shelf-stable package may save cold space while sealed, but its opened storage instructions still apply.
A useful detail
Firm polenta cakes brown more reliably if their faces are dry and the pan is not crowded. They are cooked in two batches rather than forced into one layer that does not fit.
Another way
- Use sliced chestnut mushrooms or a mixture of ordinary cultivated mushrooms at the same weight.
- Replace spinach with 1 packed cup (35 g) finely shredded kale, cooking it in the sauce for 4–5 minutes until tender and adding a splash of water if needed.
Keep it well
Refrigerate leftovers promptly within 2 hours, or 1 hour above 90°F/32°C, in shallow containers at 40°F/4°C or below. Use within 2 days or the polenta package’s shorter limit. Reheat throughout to 165°F/74°C; the cakes will soften under the sauce. Keep unused milk and cream refrigerated.