Polenta Cakes with Portobello Mushrooms and Burrata Recipe
Polenta Cakes with Portobello Mushrooms and Burrata Recipe - An elegant dish you can make with few ingredients and little time on hand!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
For the Polenta Cakes
- 1 1/2 cups milk
- 1 1/3 cup broth
- 1 tablespoon olive oil
- Pepper and nutmeg to taste
- 1 cup quick cooking polenta
For the Mushrooms
- 1 tablespoon oil
- 4 Portobello mushrooms halved
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1 handful flat leaf parsley chopped
- 4 ounces burrata cheese
In a small pot combine milk, broth, olive oil and spices and bring to a boil. Take off the heat and vigorously whisk in the polenta. Reduce the heat to low and add the pot back on. Continue stirring until the polenta thickens. Cover and set aside.
Heat a large nonstick frying pan over high heat. Add the oil and cook the mushrooms on both sides until starting to soften. Reduce heat to medium-high and season with lemon juice, salt and pepper.
Push the mushrooms to one side of the pan. Add the polenta to the pan, forming four round cakes. Use a large pastry ring or cookie cutter for a neater presentation. Fry for approximately 2 minutes on each side or until nicely browned.
Arrange the polenta cakes on four plates. Top with mushrooms and burrata and sprinkle with chopped parsley.