Polenta Pancakes

🥘 Ingredients

• arugula
  2 c
• balsamic vinegar
  1 tbsp
• black pepper
  1 tsp
• butter
  1 tbsp
• button mushrooms
  8 oz
• garlic
  2 cloves
• olive oil
  3 tbsp
• parmesan cheese
  2 tbsp
• parsley
  2 tbsp
• pine nuts
  1 tbsp
• polenta
  12 oz
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• thyme
  2 sprigs
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pan
• baking sheet
• bowl

1. 

   1

   Preheat oven to 300°F. Thinly slice button mushrooms . Mince garlic . Halve, peel, and mince shallot . Strip thyme leaves off thyme , then roughly chop. Finely chop parsley . Slice half the polenta into ½-inch rounds (save remainder for another use).

   button mushrooms: 8 oz, garlic: 2 cloves, shallot: 1 unit, thyme: 2 sprigs, parsley: 2 tbsp, polenta: 12 oz
2. 

   2

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

   olive oil: 3 tbsp
3. 

   3

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

   butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of olive oil in same pan over medium heat. Add shallots, thyme, and garlic. Cook until softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add ½%cup water and veggie stock concentrate . Bring to a boil, then reduce to a simmer until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Remove pan from heat, then stir in sour cream and mushrooms. Season with salt and pepper.

   veggie stock concentrate: 1 unit, sour cream: 2 tbsp
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: 2 c, pine nuts: 1 tbsp, balsamic vinegar: 1 tbsp
6. 

   6

   Plate polenta pancakes topped with mushroom gravy and parmesan cheese . Sprinkle with parsley. Serve arugula salad on the side and enjoy!

   parmesan cheese: 2 tbsp