Polenta & mushroom tart

Prep: 10 mins Cook: 40 mins

Easy

Serves 6
This pretty vegetarian main is made from quick-cook cheesy polenta topped with mushrooms, mozzarella, rocket and balsamic vinegar

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal220
  • fat15g
  • saturates7g
  • carbs8g
  • sugars1g
  • fibre3g
  • protein12g
  • salt0.8g
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Ingredients

  • 25g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 850ml vegetable stock
  • 200g quick-cook polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 50g Parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 rosemary sprigs, leaves finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 500g chestnut mushrooms, halved
  • small bunch thyme, leaves only

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 125g ball mozzarella, drained
  • large handful rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

Method

  1. 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. Bring it to the boil and bubble for 8 mins, whisking continuously. 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 mins.

  2. 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.

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Comments, questions and tips

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Comments (4)

mazdauk's picture

Made this at the weekend. It was wetter than I thought, but that might be my fault as I spread it wth pesto and added fresh sliced tomatoes and twice as much mozzarella. It was very nice - hubby said "restaurant quality" and made a light change from pizza. Only served 3 adults but we are quite greedy! Next time might try to find a bigger baking sheet to spread thinner and use dryer toppings.

Beccicohen's picture

Made this last night and very tasty. Four portions. Make sure the greeseproof paper is greased - I didn't and it stuck to the paper. Also spread the polenta out well over the tray. I used mushrooms, mozzarella and pancetta on top and it was yummy.

stelaholder's picture
5

Great recipe. I used Stilton instead of Parmesan and put some chopped parsley in polenta.

susaningermany's picture
3.75

My family really enjoyed this recipe - including my 2 year old. I added fried cherry tomatoes to the standard recipe and I think next time I'll also add some roasted sweet potato or pumpkin. The serving size suggests it's large enough for six people, but I think it's probably more like four people.

Questions (1)

mansonk's picture

Is this really a low carb recipe? Other polenta recipes have much higher carbs, and the polenta I used has 77g carbs per 100g.

Tips (1)

Kbarrett1234's picture
3.75

I made this last night and I didn't measure the polenta to the instructions I always do 3 parts liquid to 1 part polenta when I want a nice base. I also added half cup of cheddar cheese then I poured it out into a large rectangle on my sheet and separated into 4 portions then baked. I baked it in the afternoon and just chilled them in the fridge until the final bake which I did when my husband was on his way home. It was delish! The edges were nice and crispy and the centre was solid but not dry. You can make the base a day or two in advance and just keep refrigerated until you're ready to top and bake again.