Mushroom Goat Cheese Polenta Cake

Luxuriously creamy, this dish is infused with umami from the mushrooms, bacon, and our Merry Goat Round, balanced with sweet cream and sharpness of the white wine we use to deglaze the mushroom topping.

Firefly Farms Seal
Cheese Polenta



  • 1 quart chicken stock
  • 1 cup polenta (corn meal)
  • 2 tbsp butter
  • salt and pepper
  • 4 tbsp olive oil
  • 1 Merry Goat Round

Mushroom Topping

  • 4 thick slices of bacon (about a cup) diced
  • 1 cup chopped shallots
  • 1 cup sliced fresh shitake mushroom
  • 1 cup fresh sliced porcini mushoom
  • 1 cup fresh sliced oyster mushroom
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1 cup white wine
  • 1 tbsp butter
  • salt and pepper


  1. In a large saucepan, bring the chicken stock to a boil. Season the stock with salt and pepper, then remove from heat. Using a whisk and stirring constantly, add the corn meal in a stream until all is added. Return to heat and simmer the mixture, stirring with a wooden spoon, until done (about 25-30 minutes). Remove the saucepan from heat and blend in the butter. Adjust the seasoning with salt and pepper.
  2. While the polenta is still hot and soft, pour it into lightly greased muffin tins to make individual cakes. Refrigerate until cool. (Alternatively, you can pour the warm polenta into a half-sheet pan lined with parchment paper. Once cooled, the polenta can be cut into any shape you like). In a large pan, at high heat, sauté the polenta cakes in olive oil on both sides until golden brown, about 5 minutes on each side. Keep hot in the oven. In a large pan, at high heat, cook the bacon. Stir occasionally to prevent sticking and continue until golden in color. Add the chopped shallots and cook for about 2 minutes or until tender. Add the mushrooms, thyme, and rosemary, and season with salt and pepper. Continue cooking without stirring too much until the mushrooms caramelize. Add the white wine and cook about 5 minutes to deglaze. Add the butter and remove from heat.
  3. Five minutes before serving, place a couple slices of Merry Goat Round on top of each cake and bake in the oven (350 degrees is fine) to melt the cheese. To serve, place each cake on a plate with a tablespoon of the mushroom mixture over the cheese. Sprinkle some of the pan juice over the cake and around the plate. Enjoy!
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