Polenta Cakes with Wild Greens Pesto and Wild Mushrooms Gelson's
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
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Cooking tools:
- Food processor
- Pot
- Whisk
- Stove
- Spoon
- Baking sheet
- Plastic wrap
- Refrigerator
- Airtight container
- Skillet
- Paper towel
- Plate
- Measuring cup
Ingredients
- ¾ tsp kosher salt
- 1 cup dry polenta or coarse cornmeal
- 2 Tbsp sunflower oil
- Mint leaves, for serving
- Sage leaves, for serving
- 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
- ¼ cup sunflower oil
- 6 oz oyster mushrooms
- 6 oz maitake mushrooms
- Kosher salt, to taste
- 1 Tbsp rough chopped sage leaves
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