Cheesy Polenta and Mushroom Tart

Preheat the oven to 200C. Grease and line a baking tray, and bring the stock to a simmer in a large saucepan. Slowly add the polenta to the stock, whisking thoroughly as it bubbles for 8 mins. Remove from the heat, stir in the parmesan, butter, rosemary and some seasoning, then spread onto the baking tray and bake for 30 mins.
Meanwhile, mix together the mushrooms, thyme and some seasoning. Fry in a splash of oil until golden. Tear the mozzarella and pat dry. Top the baked polenta with mushrooms and cheese, then bake for 10 mins until golden and bubbling. Scatter with rocket, drizzle with balsamic vinegar, and serve.

45 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box