Crispy Polenta Cake, Forest Mushroom Ragù Recipe
Yellow Tomato Mayo
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Ingredients
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Crispy Polenta Cake
Forest Mushroom Ragù
Yellow Tomato Mayo
Method
Crispy Polenta Cake
- 1
Prepare the Polenta
In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt, and gradually whisk in the polenta. Lower the heat and cook for about 15-20 minutes, stirring frequently until thickened.
- 2
Add Cheese and Season
Once the polenta is cooked, remove it from heat and stir in the parmesan cheese and black pepper to taste.
- 3
Spread and Cool
Pour the polenta mixture into a greased baking dish and spread evenly. Let it cool completely, then refrigerate for at least 1 hour to firm up.
- 4
Forest Mushroom Ragù
- 5
Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and thyme, cooking for another 1-2 minutes.
- 6
- 7
Add Broth and Simmer
Pour in the vegetable broth and bring to a simmer. Season with salt and black pepper to taste. Allow to simmer for about 10-15 minutes until slightly thickened.
Yellow Tomato Mayo
- 8
Blend the Ingredients
In a blender, combine the yellow tomatoes, mayonnaise, and lemon juice. Blend until smooth and creamy.
- 9
Season the Mayo
Taste the mayo and season with salt and black pepper to your liking. Blend again to mix.
