Mushrooom & Cheese Polenta Slice
Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 300grams mixed mushrooms
- 2tablespoons balsamic vinegar
- 1L vegetable stock
- 1 cup fine polenta
- 50grams parmesan, grated (plus extra to serve)
- 50grams unsalted butter
- 2tablespoons continental parsley sprigs (to serve)
- tomato chutney (to serve)
Description
Perfect to pack for a work lunch or picnic, this mushroom and cheese polenta slice is also gluten-free, so the whole family will be happy.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease a 20cm square baking dish.
Step 2 of 4
Heat oil in a frying pan over medium heat. Add mushrooms and cook, turning occasionally, for 5 minutes or until softened. Remove from heat and set aside. Add vinegar to mushrooms, tossing to coat.
Step 3 of 4
Place stock in a saucepan over high heat and bring to the boil. Remove from heat and whisk in polenta, parmesan and butter, then season.
Step 4 of 4
Pour polenta mixture into dish, then press in mushrooms. Bake for 30 minutes or until just golden around edges. Cool completely, then slice. Sprinkle with extra parmesan and parsley, then serve with chutney.
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