Polenta, Mushroom and Rosemary Tart

Charmaine Lu -
  • 25g butter
  • 850ml veg stock
  • 200g quick-cook polenta
  • 50g parmesan, grated
  • 2 sprigs of rosemary, chopped
  • 500g brown mushrooms, chopped
  • Small bunch of thyme, leaves picked
  • 2 tbsp olive oil
  • 125g mozzarella, well drained
  • Rocket leaves
  • 1 tsp balsamic vinegar
  • Preheat the oven to 200C. Grease and line a baking tin with paper, and bring the stock to the boil in a large saucepan. Slowly pour in the polenta, whisking continuously, then boil for 8 mins, stirring constantly. Remove from the heat and stir in the butter, rosemary, seasoning and parmesan. Spread all over the lined tray, and bake for 30 mins.
  • Mix the thyme and mushrooms with some seasoning, and fry in a splash of oil until golden. Top the baked polenta with the mushrooms and torn mozzarella, then bake for 10 mins. Scatter with rocket leaves and a drizzle of balsamic vinegar, and serve.
40 mins
6 serving