Baked polenta tart with asparagus, mushrooms and feta Recipe | Home Beautiful

Ingredients

• For the polenta crust:
• ⅔ cup instant polenta, plus extra for sprinkling
• 3 cups water
• 1/2 tsp salt
• 1/2 cup grated parmesan
• 2 tbsp finely chopped basil
• 1/4 cup extra virgin olive oil
• Ground sea salt and cracked black pepper
• For the vegetable top:
• 2 tbsp olive oil
• 120g Swiss brown mushrooms, halved
• 1 bunch asparagus, trimmed, halved
• 1 clove garlic, crushed
• 1/4 cup sun-dried tomato strips, chopped
• 100g Greek feta, crumbled