Dinner Recipes
Polenta Cakes with Wild Greens Pesto and Wild Mushrooms
Inspired by award-winning Chef Sean Sherman, we created this recipe in recognition of Native American Heritage Month. It’s a simple, plant-based recipe made with pre-colonial ingredients like corn and wild greens — staples in the diets of many Native American cultures. We whirled the spicy wild greens with a touch of maple syrup to create a bright, flavorful pesto. Paired with crispy, golden-brown polenta cakes and meaty sautéed mushrooms, the whole thing is earthy, rich, and deeply satisfying.
Servings: 4 to 6
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Dinner
Polenta Cakes with Wild Greens Pesto and Wild Mushrooms
For the polenta cakes:
¾ tsp kosher salt
1 cup dry polenta or coarse cornmeal
2 Tbsp sunflower oil
Mint leaves, for serving
Sage leaves, for serving
For the wild greens pesto:
2 cups mixed dandelion greens, mustard greens, and spinach
¼ cup medium diced shallot
¼ cup toasted pepitas
⅔ cup sunflower oil
¼ tsp kosher salt, plus more to taste
½ tsp maple syrup
For the wild mushrooms:
¼ cup sunflower oil
6 oz oyster mushrooms
6 oz maitake mushrooms
Kosher salt, to taste
1 Tbsp rough chopped sage leaves
Directions
- To make the polenta cakes: In a medium pot over high heat, bring 3 cups of water and salt to a boil. Slowly pour in the polenta while whisking and stir until no lumps remain.
- Reduce the heat to a simmer and cook, stirring occasionally, until the polenta is quite thick and rich in flavor, about 40 minutes. Set aside until cool enough to handle.
- Once cool, shape the polenta into 6 patties, about 1” thick and 3” in diameter. Transfer to a sheet pan, wrap in plastic, and refrigerate for 2 hours and up to overnight.
- To make the wild greens pesto: In a food processor, combine the greens, shallot, and pepitas. Process until the greens and seeds are finely chopped. Slowly pour in the oil and blend until emulsified, 30 seconds.
- Season with the salt and maple syrup, and store in an airtight container until ready to serve.
- To fry the polenta cakes: Heat a large skillet over medium-high heat and add the oil. Once shimmering, add the patties and sear until deep golden brown, 5 to 10 minutes. Flip and sear for another 5 minutes. Transfer to a paper towel-lined plate.
- To make the mushrooms: Heat the sunflower oil in the same skillet over high heat. Gently add the mushrooms and sauté, tossing for 7 to 10 minutes, or until seared on all sides.
- Add the sage and season with salt. Toss to combine and cook for 1 minute.
- To serve, spread some of the pesto on a plate, and top with the polenta cakes and mushrooms. Garnish with fresh sage and mint leaves. Serve warm with the remaining pesto on the side.
Recipe adapted from: The Sioux Chef’s Indigenous Kitchen