Meat-free Monday | Scrumptious Polenta & Mushroom Tart
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Meat-free Monday: Polenta & Mushroom Tart

13 July 2018

Diets Description:
  • vegan
  • vegetarian

AuthorNature's ChoiceCategoryDifficultyIntermediate

#MeatfreeMondays is a great initiative as Monday is such a busy day. On the first day of the week we need something simple and nourishing for supper that won’t break the bank. Polenta is not very well used here in South Africa but it’s delicious and easy to prepare. You don’t need to be vegetarian to give it a try.

Ingredients
 25 g Butter, Plus Extra for Greasing
 850 ml Vegetable Stock
 200 g Nature's Choice Polenta Maize Meal
 50 g Grated Parmesan (or vegetarian alternative)
 2 Rosemary Sprigs, leaves finely chopped
 500 g Chestnut Mushrooms, halved
 1 Small Bunch Thyme, leaves only
 2 tbsp Olive Oil
 125 g Ball Mozzarella, drained
 1 Large Handful Rocket
 1 tsp Balsamic Vinegar

Method
1

Heat oven to 180°C. Grease and line a large baking tray with baking parchment.

2

Bring the stock to the boil in a large saucepan, then slowly pour in the polenta, whisking all the time. Bring it to the boil and bubble for 8 minutes, whisking continuously.

3

Remove from the heat and stir in the cheese, butter, rosemary and plenty of seasoning. Spread the polenta over the lined tray and bake for 30 minutes.

4

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.

5

Tear the mozzarella into pieces and pat dry with kitchen paper.

6

Top the baked polenta with the mushrooms and mozzarella, then bake again for 10 minutes or until the cheese is melted and bubbling.

7

Scatter the rocket over the tart and drizzle with the balsamic vinegar.

 

Ingredients

Ingredients
 25 g Butter, Plus Extra for Greasing
 850 ml Vegetable Stock
 200 g Nature's Choice Polenta Maize Meal
 50 g Grated Parmesan (or vegetarian alternative)
 2 Rosemary Sprigs, leaves finely chopped
 500 g Chestnut Mushrooms, halved
 1 Small Bunch Thyme, leaves only
 2 tbsp Olive Oil
 125 g Ball Mozzarella, drained
 1 Large Handful Rocket
 1 tsp Balsamic Vinegar

Directions

Method
1

Heat oven to 180°C. Grease and line a large baking tray with baking parchment.

2

Bring the stock to the boil in a large saucepan, then slowly pour in the polenta, whisking all the time. Bring it to the boil and bubble for 8 minutes, whisking continuously.

3

Remove from the heat and stir in the cheese, butter, rosemary and plenty of seasoning. Spread the polenta over the lined tray and bake for 30 minutes.

4

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.

5

Tear the mozzarella into pieces and pat dry with kitchen paper.

6

Top the baked polenta with the mushrooms and mozzarella, then bake again for 10 minutes or until the cheese is melted and bubbling.

7

Scatter the rocket over the tart and drizzle with the balsamic vinegar.

Meat-free Monday: Polenta & Mushroom Tart

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