Low-calorie Christmas recipe for 6 people, takes only 40 mins; recipe has butter, vegetable stock, polenta, parmesan, rosemary, chestnut mushroom, thyme, olive oil, mozzarella, rocket and balsamic vinegar.
Polenta & mushroom tart
Course: Low-calorie Christmas
Servings
6
servings
Prep time
10 mins
Ingredients
- Parmesan: 50g parmesan (or vegetarian alternative), grated
- Olive Oil: 2 tbsp olive oil
- Vegetable Stock: 850ml vegetable stock
- Rocket: large handful rocket
- Butter: 25g butter, plus extra for greasing
- Balsamic Vinegar: 1 tsp balsamic vinegar
- Thyme: small bunch thyme, leaves only
- Mozzarella: 125g ball mozzarella, drained
- Rosemary: 2 rosemary sprigs, leaves finely chopped
- Chestnut Mushroom: 500g chestnut mushrooms, halved
- Polenta: 200g quick-cook polenta
Directions
- 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.
- 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.
