Cheesy Polenta and Mushroom Tart
Cheesy Polenta and Mushroom Tart



  • 25g butter
  • 850ml veg stock
  • 200g quick-cook polenta
  • 50g grated parmesan
  • 2 chopped rosemary sprigs
  • 500g brown mushrooms, chopped
  • Small bunch of thyme leaves
  • 2 tbsp olive oil
  • 125g mozzarella ball
  • Handful of rocket leaves
  • Balsamic vinegar
  • 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

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