Lifestyle
Celebrate meat-free Monday with vegan mushroom polenta tart
Sautéed with garlic and herbs, the mushrooms deepen in flavour, adding sweetness that complements the creamy polenta base.
If you’re craving something comforting yet a little fancy, vegan mushroom polenta tart is the perfect choice. This dish combines the creamy goodness of polenta with the deep, earthy flavours of mushrooms. The base is made from polenta, an Italian classic crafted from ground cornmeal. Cooked until smooth and thick, it turns into a velvety layer that’s hard to resist – especially when enriched with cashew or macadamia nut-based cream cheese. Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
- 800 ml vegetable stock
- 200 g polenta
- 500 g button or Portabellini mushrooms sliced
- Small bunch fresh thyme
- 2 sprigs fresh rosemary
- 200 g cashew or macadamia nut-based cream cheese (if not keeping this recipe vegan, ricotta works beautifully, as well as torn-up chunks of mozzarella)
- 40 g rocket
- 2 tsp balsamic vinegar
- olive oil for cooking
- Salt and pepper to taste
Method
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Heat oven to 200˚C.
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Line a large baking tray with baking paper.
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Bring stock to the boil in a large saucepan.
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Slowly sprinkle in the polenta, whisking while you add it.
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Bring to the boil and then simmer for 8-10 minutes, stirring frequently.
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Remove from the heat and taste to adjust the seasoning.
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If your stock is not very salty, add more with a good amount of freshly ground black pepper.
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Spread the polenta onto the lined baking tray.
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You want the tart base about 2cm thick.
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Bake for 30 minutes.
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Meanwhile, cook the mushrooms.
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Heat a drizzle of olive oil in a large frying pan.
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Add the mushrooms, thyme and rosemary.
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Cook until golden brown.
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Season with salt and pepper.
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Remove the polenta from the oven.
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Top with some dollops of vegan cheese, followed by the mushrooms.
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Bake again for 10 minutes.
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Remove from the oven and plate on a board.
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Toss the rocket with the balsamic vinegar.
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Scatter over the tart and serve!
