Polenta & mushroom tart recipe | Good Food
This pretty vegetarian main is made from quick-cook cheesy polenta topped with mushrooms, mozzarella, rocket and balsamic vinegar
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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
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