Chef Chloe’s Herbed Polenta Cutlets with Marsala Mushroom Ragout

Pin It

Another instalment from my Cookbook Challenge and another sample of the amazing vegan recipes Chloe’s Kitchen has to offer (I also shared Pineapple Not-So-Fried Rice). But that’s it- you’ll have to go buy the book yourself!  This meal was proclaimed to be ‘one of the best vegan meals he’d ever had’ by my dinner guest.  It is perfect for your omnivorous friends, and perfect for a Meatless Monday Meal!

Ingredients for Herbed Polenta Cutlets:

3 1/2 cups water

1 cup yellow cornmeal, plus extra for dredging

1 1/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons finely chopped herbs, such as italian parsley or basil

2 tablespoons olive oil

Ingredients for Marsala Mushroom Ragout:

2 tablespoons olive oil

1 onion, finely chopped

8 ounces crimini mushrooms, trimmed and sliced

8 ounces shiitake mushrooms, stemmed and cut into bite-sized pieces

Sea salt and freshly ground black pepper

3 cloves garlic, minced

1/4 cup marsala wine

1 cup vegetable broth

2 tablespoons chopped fresh italian parsley

To make the Herbed Polenta Cutlets:

In a medium saucepan, bring water to a boil.  Add cornmeal gradually, while whisking vigorously, to avoid clumping.  Reduce heat to low, and whisk in salt and pepper. Let cook on low, uncovered, while stirring frequently with a wooden spoon for about 5 to 10 minutes, or until mixture is thick.  Turn off heat, stir in herbs, and adjust seasoning to taste.

Transfer polenta to prepared pan and let cool completely.  Cover with plastic wrap and chill in refrigerator for 3 hours or overnight until firm.

Remove polenta from refrigerator.  Using a 21/2-inch cookie or biscuit cutter (or a round glass), cut polenta and remove the discs carefully from the pan with a spatula. Dredge the polenta carefully in cornmeal, tapping off any excess.  This will help polenta to crisp around the edges.

In a large nonstick skillet, heat oil over medium-high heat and pan-fry polenta cutlets in batches.  Let cook a few minutes on each side until nicely crisped and golden.

To make the Marsala Mushroom Ragout:

In a large skillet, heat oil over medium-high heat; saute onions and mushrooms until soft.  Season with salt and pepper.  The skillet may seem overcrowded but, within minutes, the contents of the skillet will shrink down.  Add garlic and let cook a few more minutes.

Add wine and broth and bring to a boil.  Turn heat to medium-low and let simmer for 20 minutes.  Turn off heat and stir in parsley.  Adjust seasoning to taste.

To serve: Top each Herbed Polenta Cutlet with Marsala Mushroom Ragout.  I also served this with Garlicky Greens (also from Chef Chloe).  Kale, lots of garlic, lemon juice and olive oil…you get the idea 😉


~The Vegan Project


Speak Your Mind