Lemon Polenta Cake with Balsamic Mushroom Ragout and Pea Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a medium square or rectangular baking dish with a little of the olive oil.

2. 2

   In a saucepan, bring the vegetable broth to a gentle boil. Gradually whisk in the instant polenta, then add 1 tablespoon olive oil, the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 to 5 minutes, stirring, until thickened.

3. 3

   Pour the hot polenta into the greased dish and smooth it into a layer about 2 cm thick. Bake for 15 minutes at 220 °C / 425 °F until firm and lightly golden at the edges.

4. 4

   While the polenta bakes, heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the shallot and cook for 2 minutes. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the mixed mushrooms, the remaining salt, the remaining black pepper, the fresh thyme, and the smoked paprika. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their moisture and brown.

6. 6

   Add the balsamic vinegar to the skillet and cook for 1 to 2 minutes so it reduces slightly and coats the mushrooms, creating a glossy ragout.

7. 7

   For the cream, place the peas, tahini, water, 1 tablespoon olive oil, and half of the fresh parsley in a blender. Blend until smooth. If needed, add 1 or 2 extra tablespoons of water to adjust the texture.

8. 8

   Remove the polenta from the oven and let it rest for 3 minutes. Cut it into 4 portions and serve each portion with a layer of pea cream on top or alongside.

9. 9

   Spoon the balsamic mushroom ragout over the polenta and finish with the remaining fresh parsley and the chopped fresh chives. Serve hot.