Serves 4
Prep Time 15 mins
Duration 55 mins

Ingredients

• 75 gm butter
• 850 ml vegetable stock
• 200 gm instant polenta
• 2 sprigs rosemary, leaves, finely chopped
• 500 gm chestnut mushrooms, halved
• 1 small bunch dried thyme, leaves only
• 2 tbsp olive oil
• 1 medium onion
• 1 large handful rocket
• 1 tbsp balsamic vinegar

Method

1. Preheat the oven to Gas Mark 6 or 200°C.
2. Lightly grease a baking tray with some of the butter and line a large baking tray with baking parchment.
3. Bring the vegetable stock to boil in a large saucepan.
4. Mix in the polenta slowly, whisking throughout.
5. Bring the mixture to the boil and let it simmer for 7-8 minutes, whisking throughout.
6. Remove from the heat and stir in the remaining butter, rosemary, salt and pepper to taste.
7. Spread the polenta on the lined tray and bake for 30 minutes. Meanwhile, mix the mushrooms with the thyme.
8. Heat the oil in a large frying pan and fry the mushrooms and the onion in two batches until the mushrooms are golden.
9. Top the baked polenta with the mushrooms, then bake again for 10 minutes.
10. Scatter the rocket over the tart and drizzle with the balsamic vinegar.

Nutritional Value

(per serving)

Calories 456 kcal
Total Fat 28 gm
Saturated Fat 15 gm
Carbohydrates 46 gm
Fibre 8 gm
Protein 10 gm