Comments on: Mushroom & Herb Polenta Cakes

By: Letitia Hall

Letitia Hall — Thu, 03 May 2012 22:16:07 +0000

I very much enjoyed this recipe, thanks~

By: Kathy Wilkinson

Kathy Wilkinson — Sun, 01 Jan 2012 00:59:38 +0000

I tried this without the tomatoes (didn’t have any and didn’t feel like going out to get any). It was still delicious.

By: gabi

gabi — Sat, 19 Feb 2011 22:17:27 +0000

I’d warm them up and then let them sit out until they’re ready. They’ll be great room temp. And, unless you can just heat up right before serving to have a hot element, I’d do the same with the tomatoes…room temp and keep them on the side so everyone can spoon them on.

By: Kathryn

Kathryn — Sat, 19 Feb 2011 15:43:50 +0000

Morning,

I want to bring these polenta squares to a meeting, which means they have to sit and wait about two hours before being served. Do I keep them warm in the oven or cold in the fridge or just leave them out (covered) on the counter?

By: Thea

Thea — Sat, 20 Nov 2010 03:26:10 +0000

Hello there. I’m new to your site, but this is a lovely introduction to what it is you do here. I have been wanting to make something with the big box of polenta I have and decided to poke around online to get some new ideas. This sounds like it would be right up my street, and it’s not inordinately complicated or time-consuming, especially in proportion to how delicious it looks. So, thanks for putting this out there. As many other commentators have noted, your dishes are also beautiful. They look almost good enough to eat themselves. :) I am now led to wonder what you would have cooked if the dishes were red or blue…

By: gabi

gabi — Fri, 08 Oct 2010 16:11:56 +0000

Hi! Glad it worked out for you in the end. Yes, fully chilling the polenta before frying it is pretty crucial otherwise it will get mushy and lose its form. To get that nice golden crust, make sure the oil is hot enough (but not smoking hot or they’ll burn) and then when you place the polenta cakes on the pan, don’t move them at all until you’re ready to flip them. That should help.

By: Kristen

Kristen — Fri, 08 Oct 2010 13:46:55 +0000

Tried this recipe last night. The first few I tried to fry became mushy and stuck to the bottom of the pan. I baked the next batch and they were divine. SOO good.

I think the mush was the result of a few things:
1) the polenta didn’t cool long enough (too watery)
2) too much olive oil in the pan
3) no amazing cast iron frying pan

any tips to a pretty golden crust?

By: Cucee Sprouts

Cucee Sprouts — Tue, 17 Aug 2010 17:57:01 +0000

Hi. Your recipe inspired me to make my own variation. I like to healthify all the recipes and here is my twist on your wonderful creation. http://cuceesprouts.com/2010/08/cheesy-zucchini-polenta-cakes-with-mushroom-duxelles/
The outcome: creamy inside and crunchy on the outside, these cakes are healthy and still very satisfying. Zucchinis add sweetness and color to the cakes, making them pretty to look at.