Mushroom Polenta Tart
Mushroom Polenta Tart is a delightful and savoury dish that combines the creamy, rich texture of polenta with the earthy flavours of mushrooms. The base is made from cornmeal cooked to a smooth consistency, often enriched with butter and cheese for extra flavour.
Ingredients
- 800 ml vegetable stock
- 200 g polenta
- 500 g button or Porta bellini mushrooms sliced
- Small bunch fresh thyme
- 2 sprigs fresh rosemary
- 200 g cashew or macadamia nut-based “cream cheese”
- (if not keeping this recipe vegan, ricotta works beautifully as well as torn-up chunks of mozzarella)
- 40 g rocket
- 2 tsp balsamic vinegar
- olive oil for cooking
- Salt and pepper to taste
Instructions
- Heat oven to 200˚C.
- Line a large baking tray with baking paper.
- Bring stock to the boil in a large saucepan.
- Slowly sprinkle in the polenta, whisking while you add it.
- Bring to the boil and then simmer for 8-10 minutes, stirring frequently.
- Remove from the heat and taste to adjust the seasoning.
- If your stock is not very salty, add more with a good amount of freshly ground black pepper.
- Spread the polenta onto the lined baking tray.
- You want the tart base about 2cm thick.
- Bake for 30 minutes.
- Meanwhile, cook the mushrooms.
- Heat a drizzle of olive oil in a large frying pan.
- Add the mushrooms, thyme and rosemary.
- Cook until golden brown.
- Season with salt and pepper.
- Remove the polenta from the oven.
- Top with some dollops of vegan cheese followed by the mushrooms.
- Bake again for 10 minutes.
- Remove from the oven and plate on a board.
- Toss the rocket with the balsamic vinegar.
- Scatter over the tart and serve!
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