This article was written for Annabel & Grace, which is now part of Rest Less.
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servingsI can’t believe I am saying this but have hardly ever cooked with polenta before. Was watching a TV programme about cutting out carbs to lose weight and so I thought I would give it a go. After making this Polenta & Mushroom Tart, I am a convert. It’s very low in carbs and very tasty, especially the crispy edges! I doubled up on the amount of Parmesan the original recipe recommended – and was glad I did.
Ingredients
25g butter, plus extra for greasing
850ml vegetable stock
200g quick-cook polenta
50g parmesan (or vegetarian alternative), grated
2 rosemary sprigs, leaves finely chopped
500g chestnut mushrooms, halved
small bunch thyme, leaves only
2 tbsp olive oil
125g ball mozzarella, drained
large handful rocket
1 tsp balsamic vinegar
Directions
- Heat oven to 200C/180C fan/gas 6. Grease and line a large baking tray with baking parchment. Bring the stock to the boil in a large saucepan, then slowly pour in the polenta, whisking all the time. Remove from the heat and stir in the cheese, butter, rosemary and plenty of seasoning. Spread the polenta evenly over the lined tray and bake for 30 mins.
- Meanwhile, mix the mushrooms with the thyme and some seasoning. Heat a splash of oil in a large frying pan and fry the mushrooms in a couple of batches until golden. Tear the mozzarella into pieces and pat dry with kitchen paper.
- Top the baked polenta with the mushrooms and mozzarella, then bake again for 10 mins or until the cheese is melted and bubbling. Scatter the rocket over the tart and drizzle with the balsamic vinegar.
If you like this Polenta & Mushroom Tart recipe, check out our other recommended vegetarian recipes here