Mushroom and Herb Polenta Cakes

Ingredients

• 1/2 cup polenta (corn‑free)
• 2 cups water
• 1 cup, sliced mushrooms
• 2 tbsp olive oil
• 1 tbsp, chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Bring water to boil, stir in polenta, reduce heat and simmer 10 minutes until thick.

2. 2

   In a separate pan, heat 1 tbsp olive oil and sauté mushrooms until browned; set aside.

3. 3

   Stir mushrooms, parsley, salt, and pepper into the cooked polenta.

4. 4

   Cool slightly, then shape into 4 patties.

5. 5

   Heat remaining olive oil in a skillet and fry patties 3‑4 minutes per side until crisp.

6. 6

   Serve warm.