---
title: "Polenta Pancakes with Mushroom Gravy and Tangy Arugula Salad"
servings: 4
source:
  name: "HelloFresh"
  url: "https://www.hellofresh.com/recipes/mushroom-ragu-with-crispy-... "
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"
image: "https://images.recipes.furrysalamander.com/Breakfast%20And%20Brunch/polenta-pancakes.avif"
---

Wash and dry all produce. Thinly slice @mushrooms{16%ounce}. Mince @garlic{4%clove}. Halve, peel, and mince @shallot{2%unit}. Strip @thyme leaves off sprigs, then roughly chop @thyme{1%2ounce}. Finely chop @parsley{1%4ounce}. Slice @polenta{1%unit} into half-inch rounds and set aside.

Preheat oven to 300 degrees. Heat a healthy drizzle of @olive oil{4%tables} 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.

Add @butter{1%tables} 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.

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{1%2cup} and @Veggie Stock Concentrate{2%unit}. 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{2%tables} and mushrooms. Season with @salt{} and @pepper{}.

Toss @arugula{4%ounce} and @pine nuts{1%ounce} in a bowl with a large drizzle of @balsamic vinegar{2%tables} and @olive oil. Season with @salt and @pepper.

Top polenta pancakes with mushroom gravy and @Parmesan Cheese{1/2%cup}. Sprinkle with @parsley. Serve @arugula salad on the side and enjoy!

---
*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"
---

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.

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.

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.

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.

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).

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