Cheesy Polenta With Garlic Mushrooms

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.

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