Cheesy Polenta With Garlic Mushrooms
Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 2tablespoons parsley
- 6 portobello mushrooms
- 1 cup polenta
- 235grams pickled onion-flavoured cheddar (crumbled)
- 1 lemon (zested)
- 1L gluten-free vegetable stock
- 2tablespoons olive oil
- 2 cloves garlic, thinly sliced
Method
Step 1 of 3
Preheat oven to 220°C. Grease an 18x28cm shallow baking pan and line with baking paper.
Step 2 of 3
Bring stock to the boil in a saucepan over medium-high heat. Gradually pour in polenta, stirring well, and cook for 2-3 minutes or until thickened. Remove from heat and add half the cheddar. Transfer to pan and smooth surface.
Step 3 of 3
Press mushrooms, stalks facing up, into polenta. Combine oil, garlic, zest and 1 tsp salt flakes in a small bowl and spoon over mushrooms. Scatter over remaining cheddar. Bake for 25-30 minutes or until polenta is crisp and golden. Scatter over parsley and serve.
Categories
- Nov 2019
- Seafood free
- Baked polenta
- Soy free
- Tree nut free
- Egg free
- Italian
- Entrees
- Sesame free
- Mushroom
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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