Mushroom Polenta Tart 

Rating: (5 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

This aromatic tart is delicious as a light meal.

Ingredients:

3 cup vegetable stock, reduced-salt*

1 cup polenta (cornmeal)

1 Tbsp olive oil

2 Tbsp grated parmesan cheese, reduced-fat

1 freshly ground black pepper, to taste

1 leek, sliced

2 cloves garlic, crushed

3 cup sliced flat mushrooms

2 red capsicums, sliced

1 tomato, sliced

1/4 cup chopped basil

Directions:

Bring stock to boil in a saucepan. Gradually stir in polenta. Stir constantly over low heat for about 10 minutes or until smooth and thick. Remove from heat and stir in oil, Parmesan and black pepper. Pour polenta into a 23 cm lightly oiled flan or pie dish. Cover and refrigerate until firm. Heat a little oil in a large frying pan. Add leek and garlic.

Cook for about 2 minutes or until leek is soft. Add mushrooms and capsicum. Cook, stirring constantly until vegetables are tender. Remove from heat and drain. Place vegetables over polenta and decorate with tomato slices. Cook under preheated grill for 5 minutes, or until golden brown. Sprinkle with fresh basil before serving.

Variations:

Serve with a fresh green salad. Serving suggestion not included in nutritional information.

* Check the label of this ingredient to ensure it is gluten free, if a gluten free recipe is required.

Author:

Fresh Finesse

Member Comments: (2)

By: kyliemarie16 - 2012-01-30
This was the first CK recipe I cooked - I was hoping for OK and it was so much more than that!

By: smw - 2008-06-28
This was delightful as a meal for lunch.