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Polenta baskets with garlic mushrooms and cherry tomatoes

Polenta Baskets with Garlic Mushrooms and Cherry Tomatoes

Savoury, herby Polenta Baskets stuffed with garlic mushrooms and tomatoes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


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


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