Baked polenta tart with asparagus, mushrooms and feta Recipe
This delicious vegetarian recipe heralds the colours of Italy on a sunshine base of delicious baked polenta recipe
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Ingredients
- 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
- 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
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