Polenta Pancakes with Mushroom Gravy and Tangy Arugula Salad

🥘 Ingredients

• Parmesan Cheese
  1/2 c
• Veggie Stock Concentrate
  2 unit
• arugula
  4 oz
• balsamic vinegar
  2 tables
• butter
  1 tables
• garlic
  4 clove
• mushrooms
  1 lb
• olive
• olive oil
  4 tables
• parsley
  1 4ounce
• pepper
• pine nuts
  1 oz
• polenta
  1 unit
• salt
• shallot
  2 unit
• sour cream
  2 tables
• thyme
  1 2ounce
• water
  1 2cup

🍳 Cookware

• large pan
• baking sheet
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Thinly slice mushrooms . Mince garlic . Halve, peel, and mince shallot . Strip thyme leaves off sprigs, then roughly chop thyme . Finely chop parsley . Slice polenta into half-inch rounds and set aside.

   mushrooms: 1 lb, garlic: 4 clove, shallot: 2 unit, thyme, thyme: 1 2ounce, parsley: 1 4ounce, polenta: 1 unit
2. 

   2

   Preheat oven to 300 degrees. Heat a healthy drizzle of olive oil in a large pan over medium-high heat. Once that is hot, cook polenta until golden, ⏱️ 2-3 minutes per side. Transfer to a baking sheet and put in oven to keep warm.

   olive oil: 4 tables
3. 

   3

   Add butter to the same large pan over medium-high heat. Add mushrooms and cook until golden, ⏱️ 5-6 minutes . Season with salt and pepper and set aside.

   butter: 1 tables, salt, pepper
4. 

   4

   Heat a drizzle of olive oil in same large pan over medium-high heat. Add shallot, thyme , and garlic . Cook until softened, ⏱️ 2-3 minutes . Add water and Veggie Stock Concentrate . Bring to a boil, then reduce to a simmer and cook until thickened, ⏱️ 2-3 minutes . Remove pan from heat, then stir in sour cream and mushrooms. Season with salt and pepper .

   olive, thyme, garlic, water: 1 2cup, Veggie Stock Concentrate: 2 unit, sour cream: 2 tables, salt, pepper
5. 

   5

   Toss arugula and pine nuts in a bowl with a large drizzle of balsamic vinegar and olive oil. Season with salt and pepper .

   arugula: 4 oz, pine nuts: 1 oz, balsamic vinegar: 2 tables, olive, salt, pepper
6. 

   6

   Top polenta pancakes with mushroom gravy and Parmesan Cheese . Sprinkle with parsley . Serve arugula salad on the side and enjoy!

   Parmesan Cheese: 1/2 c, parsley, arugula
7. 7

   *Source: [https://www.hellofresh.com/recipes/mushroom-ragu-with-crispy-polenta-...](https://www.hellofresh.com/recipes/mushroom-ragu-with-crispy-...)* title: "Polenta Pancakes with Mushroom Gravy and Tangy Arugula Salad" source: name: "HelloFresh" url: "https://www.hellofresh.com/recipes/mushroom-ragu-with-cheesy-polenta-57eabea0b360b665c8d5576" servings: 4 prep time: 15 minutes cook time: 15 minutes time required: 30 minutes difficulty: medium allergens: - Milk - Tree Nuts tags: - Veggie - Gluten Free rating: 4.0 rating_count: 682 nutrition: calories: 639 energy: 2673.6 protein: 20 fat: 39 saturated fat: 13 carbohydrate: 55 sugar: 10 fiber: 6 cholesterol: 50 sodium: 1177 source_chef: "Recipe Development Team"
8. 8

   Wash and dry all produce. Thinly slice mushrooms. Mince garlic. Halve, peel, and mince shallot. Strip thyme leaves off sprigs, then roughly chop. Finely chop parsley. Slice half the polenta into 1/2-inch rounds; reserve the rest for another use.
9. 9

   Preheat oven to 300 degrees. Heat a thin layer of olive oil in a large pan over medium-high heat. Once hot, cook polenta until golden, 2-3 minutes per side. Transfer to a baking sheet and place in oven to keep warm.
10. 10

    Heat 1 TBSP butter in same pan over medium-high heat. Add mushrooms and cook until golden, 5-6 minutes. Season with salt and pepper. Remove from pan and set aside.
11. 11

    Heat a drizzle of olive oil in same pan over medium heat. Add shallot, thyme, and garlic. Cook until softened, 2-3 minutes. Add 1/2 cup water and stock concentrate. Bring to a boil, then reduce to a simmer and cook until thickened, 2-3 minutes. Remove pan from heat, then stir in sour cream and mushrooms. Season with salt and pepper.
12. 12

    Toss arugula and pine nuts in a regulators bowl with a large drizzle of balsamic böjnings and olive oil. Season with nonlinear reading (salt and pepper).
13. 13

    Polenta pancakes topped with mushroom jokes and parmesan. Sprinkle with parsley. Serve arugula salad beside it and enjoy!