Baked Thyme Polenta Cake with Sautéed Miso Mushrooms

Hello humble friends! 

So if you've checked out my previous post 'Creamy Thyme Polenta with Baked Thyme & Sage Zucchini, Leeks, & Avocado', you'll notice that the polenta recipe here is the same. 

I actually made polenta 2 ways on the same day, boiled and baked, to try.

So if you already saw the previous boiled recipe, this is going to go the exact same way, except that after boiling the polenta, we will be placing it in the oven for about 50mins.

Let's do this.

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Now, what do you need to make this creamy thyme polenta?

  • 1 cup Polenta
  • 4 cups of Water
  • 1/3 cup Almond milk
  • 3 tbsp dry or fresh Thyme 
  • 3 tbsp vegetable broth powder (or instead of 4 cups of water, 2 cups of water and 2 cups of vegetable broth)
  • 1 tbsp Olive oil
  • 1 tsp Sea Salt (adjust to taste)
  • 1 tsp White pepper 

Method

  • Place your water in a pot & bring to boil (while waiting for the water to boil, you can wash your zucchini and leek, and cut both to prep for baking)
  • Once the water is boiling, pour your polenta in (and if you are using liquid vegetable broth, add in your vegetable broth now)
  • Mix well, mix often until the polenta begins to thicken 
  • As it thickens, add in your fresh thyme, olive oil, white pepper, and almond milk and salt
  • Then once it has thickened well, bring down the heat to medium
  • It will take about 20mins to cook 
  • To check if it is done, taste the polenta and if it is no longer granular but rather smooth and creamy, it's done. 

This is the additional part, as opposed to just keeping your polenta creamy and boiled, now it is time to BAKE.

  • Preheat the oven @200C
  • Take your mold, any mold will do really; I used a 15x15cm round mold given the quantity I had leftover to bake.
  • Grease your mold with some olive oil, then pour in your boiled polenta 
  • Bake @200C for about 50mins 
  • And voila!
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Now, for the sautéed mushrooms,

Ingredients

  • White/Blond mushrooms (peel the skin off, and cut into quarters)
  • 1 Garlic cloves (chopped into small pieces)
  • 1/4 or 1/2 white onion (chopped into small pieces)
  • Fresh Ginger (grated or chopped into big pieces, that you will use to marinate and later remove when you serve the dish)
  • 2 tbsp Soy Sauce (or Tamari for gluten free)
  • 1 tsp Blond miso
  • pinch of Salt (because we already have the miso and soy sauce)
  • pinch of White pepper
  • Parsley

Method

  • In a non-stick pan, place a drop of olive oil on high heat
  • Once the oil is hot, pour in your chopped onion and garlic with a pinch of salt (you must hear that TSSSSSSSS/hissing sound which indicates your pan is super hot)
  • Add in your freshly grated ginger, white pepper and miso paste and mix well 
  • Once the garlic and onion have caramelized after 4-5mins, add in your mushrooms and mix well to really get all the flavors going 
  • Add in your 2 tbsp of soy sauce and mix for about 5mins until the mushrooms are well cooked 
  • Once cooked, turn off the heat and add in freshly chopped parsley and mix it all in

Bon appétit mes amours!