Polenta Baskets with Garlic Mushrooms and Cherry Tomatoes
Savoury, herby Polenta Baskets stuffed with garlic mushrooms and tomatoes.
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
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