---
title: Polenta Pancakes
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mushroom-ragu-with-crispy-polent-57eabe80b0a36063b4196662
servings: 2
time required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Tree Nuts
tags:
  - Veggie
  - Gluten Free
rating: 4.0
rating_count: 682
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Creamy, crispy, tangy, and peppery all at once
  - theme: Experience
    text: Comforting and perfectly balanced dish
image: "https://images.recipes.furrysalamander.com/polenta-pancakes.avif"
---

Preheat oven to 300°F. Thinly slice @button mushrooms{8%oz}. Mince @garlic{2%cloves}. Halve, peel, and mince @shallot{1%unit}. Strip thyme leaves off @thyme{2%sprigs}, then roughly chop. Finely chop @parsley{2%tbsp}. Slice half the @polenta{12%oz} into ½-inch rounds (save remainder for another use).

Heat a thin layer of @olive oil{3%tbsp} 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.

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

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{1%unit}. 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{2%tbsp} and mushrooms. Season with salt and pepper.

Toss @arugula{2%cups} and @pine nuts{1%tbsp} in a #bowl{} with a large drizzle of @balsamic vinegar{1%tbsp} and olive oil. Season with salt and pepper.

Plate polenta pancakes topped with mushroom gravy and @parmesan cheese{2%tbsp}. Sprinkle with parsley. Serve arugula salad on the side and enjoy!