I seem to be having a bit of a ‘thing’ with polenta at the moment – it’s well on the way to being my new pasta. For quite a while I had an opened packet, shoved to the back of my store cupboard, pulled out only to make a polenta mash to go with veggie sausages or as a cobbler topping on ratatouille but now it is popping up all over the place! Every time I cook it I love it just a little bit more, it’s so versatile and these polenta baskets are my favourite new thing – such potential!

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A delicious savoury, herby basket filled with goodies of your choice, how perfect is that?! This one is filled with garlic mushrooms and plum cherry tomatoes with black pepper and basil. When I served it I drizzled a tiny stream of very good balsamic vinegar over it and popped it onto a plate with some roasted root veg, a splurge of homemade pesto and some crisp mixed salad leaves. As I was munching away I was dreaming up new filling ideas – I think it would be fabulous filled with avocado, lettuce and tomatoes as a little salad basket or with a savoury bean pate topped with roasted beetroot and dill.

Polenta Baskets with Garlic Mushrooms and Cherry Tomatoes

Savoury, herby Polenta Baskets stuffed with garlic mushrooms and tomatoes.

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

For the Polenta Baskets

• 200 g fine ground Polenta
• 800 ml vegan vegetable stock
• 20 g flat leaved parsley, chopped
• 4 tbsp nutritional yeast flakes
• ½ tsp dried chilli flakes (optional)
• Salt and Pepper to taste
• A little olive oil for brushing

For the Filling

• 1 tbsp olive oil
• 250 g whole Chestnut button mushrooms
• 2 large cloves of garlic (or to taste), chopped
• 200 g whole baby plum tomatoes
• A handful of fresh basil leaves
• Crushed black pepper
• A little balsamic vinegar

You will also need

• 3 x 15cm (6") deep, loose bottomed tart tins OR one 25cm (10") deep, loose bottomed tart tin

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Instructions

Make The Polenta

• Bring the vegetable stock to the boil
• Slowly trickle in the polenta, stirring briskly to prevent lumps
• Turn down the heat and cook, stirring frequently until the polenta thickens and starts to pull away from the sides of your pan (this takes about 10 minutes)
• Stir in the yeast flakes and parsley, the chilli flakes if using and salt and pepper to taste
• Leave to one side until just cool enough to handle
• Preheat your oven to 180C/350F/Gas 4
• Grease your tin/s and press the polenta into the case, pressing tightly against sides and bottom
• Lightly brush with olive oil and bake in the preheated oven for 15 mins until golden

Meanwhile make your filling

• Heat the olive oil in a frying pan and fry the mushrooms whole until juices are released and mushrooms are browned
• Add garlic and tomatoes and fry gently for a further minute
• Carefully remove the polenta case from the tin, place on a baking sheet
• Put the filling into the cooked tart case and bake for a further 5 minutes
• Top with freshly ground black pepper, torn basil leaves and a drizzle of balsamic vinegar

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Love Polenta? Want to try more recipes? Have a go at these!

Polenta Bruschetta with Borlotti Bean and Mushroom Stew by Thinly Spread

Polenta with Creamy Wild Mushrooms, Wine and Thyme by Thinly Spread

Thyme Polenta with Garlicky Wild Mushrooms by The Veg Space

Rhubarb and Rose Polenta Cake or Raspberry Chocolate Polenta Cake by Tin and Thyme

Polenta Bread by Fuss Free Flavours