Cheesy Zucchini Polenta Cakes with Mushroom Duxelles

August 16, 2010

Cheesy Zucchini Polenta Cakes

Cheesy Zucchini Polenta Cakes with Mushroom Duzelles

I’m always curious about what people in my group-ex classes think while doing their round kicks, pushups, or bicycle crunches. I usually exercise after work and my mind is often busy with possible dinner ideas. This past Friday, instead of following the kick-boxing instructor, I found myself inventing a new polenta recipe in my head.

What do you know? The time was not wasted, the recipe turned out great!  The kids loved this delicious, totally unusual polenta cake so much that they demanded it to be repeated the following night. This recipe is definitely a keeper!

Cheesy Zucchini Polenta Cakes with Mushroom Duxelles

Cheesy Zucchini Polenta Cakes with Mushroom Duxelles

Cheesy Zucchini Polenta Cakes with Mushroom Duxelles:

For the polenta:

6 2/3 cups canned low-salt vegetable broth
5 zucchinis, shredded, excess water removed
1 tablespoon fresh marjoram
1 tablespoon Grape Seed Oil
1 2/3 cups polenta (coarse cornmeal)
1 cup (packed) grated Mexican cheese blend (or any other shredded cheese)
½ cup grated Parmesan Cheese

Directions

  1. Bring broth to boil over medium-high heat.
  2. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. It should resemble the texture of the thick oatmeal.
  3. While polenta is simmering, sauté shredded zucchinis and marjoram in 1 tablespoon of oil. Remove from heat when zucchinis start to brown.
  4. When polenta is done, add zucchinis to Polenta.
  5. Turn the heat off and add cheese and stir until it melts.
  6. Season with salt and pepper.
  7. Spread polenta on a cookie sheet, covered with Parchment paper, to an even 1-inch thickness. Cover with another piece of Parchment paper and refrigerate until needed.

For the Mushroom Duxelles Topping:

2 lbs sliced white (or any other type of) mushrooms
2 red onions, diced
¼ cup wine
2 tablespoon unsalted butter

Topping Directions

  1. Heat a large skillet over medium-high.
  2. Melt the butter and add the onions.
  3. Cook for about 10 minutes, or until the onions soften and begin to brown. Mix the sliced mushrooms into the onion and wait until they release water and begin to brown.
  4. Add wine and let the mushrooms absorb it.
  5. Add salt and pepper to taste.
  6. Remove from heat and set aside.

To assemble:

  1. Preheat oven broiler on low and place oven rack in the upper third position.
  2. Remove the polenta from the fridge and cut into 24 triangles. Sprinkle some Parmesan or Mexican Cheese over each square, and broil for 4-5 minutes until polenta is golden and crispy. The longer you keep polenta in the oven, the firmer it becomes. Experiment to see how firm you like your polenta.
  3. Remove from the oven and let it cool slightly.
  4. Place two polenta triangles on a plate and top with a spoonful of the warm mushroom/onion topping. Sprinkle with Parmesan cheese

Wine pairing:

On Friday, we opened a bottle of Argentinian Crios de Susana Balbo 2007 Cabernet Sauvignon and felt that it worked perfectly with the mushroom Duxelles. On Saturday, the wine of choice was d’Arenberg Stump Jump Red, that I received as a gift from a friend.

Cheesy Zucchini Polenta Cakes with Mushroom Duxelles

Cheesy Zucchini Polenta Cakes with Mushroom Duxelles

{ 12 comments… read them below or add one }

Marie August 17, 2010 at 9:09 PM

They look awesome, I love the mushroom topping, I might have to borrow that!

Faina August 17, 2010 at 9:10 PM

Thank you! Mushrooms go so naturally with polenta.

Ninette August 18, 2010 at 11:20 AM

Great idea to add shredded zucchini!

Faina August 18, 2010 at 4:59 PM

Thanks, Ninette

UrMomCooks August 18, 2010 at 6:53 PM

I luv polenta, and what an awesome way to sneak in some zucchini! This looks wonderful! So glad I found ur site! Great post and pics!

Natalie August 20, 2010 at 4:22 AM

Thanks for dropping by my blog and directing me here! What a neat way to make polenta. I love how versatile it can be!

Zoya August 23, 2010 at 6:42 PM

Hey Faina…are you taking request?! :)
Seeing as some of your great meals are created as you’re working out, the next time you’re in kickboxing class can you come up with a recipe that involves radish?! We have a ton in our garden and I am getting tired of cutting them up and putting them in a salad. Any other option?!

Faina August 23, 2010 at 6:47 PM

Zoya, I love Radishes. I will see if I can come up with anything fun :) But try it in an Israeli-type salad: tomatoes, onions, cucumbers, radishes and dress it with Tahini and Yogurt

Pretty. Good. Food. September 1, 2010 at 5:28 PM

Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
I recently launched my own blog, I’d love for you to check it out and let me know what you think! :) Thanks!
http://www.prettygoodfood.com

Faina September 1, 2010 at 5:33 PM

Thank you for looking. I hope you enjoy my recipes and I am looking forward reading yours

Loren October 24, 2013 at 9:47 PM

Hello there! I simply wish to offer you a big thumbs up for your great info you have here on this post.

I am coming back to your site for more soon.

Cucee March 25, 2014 at 1:12 PM

Thanks, Loren. Let me know which recipe is your favorite

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