Mushroom Polenta Tart [vegan] [gluten free]

This tasty mushroom polenta tart is quick and easy to prepare. It has a thick gluten-free layer of polenta, topped with hearty mushrooms cooked with shallots, garlic and parsley.

This tasty mushroom polenta tart is quick and easy to prepare. It has a thick gluten-free layer of polenta, topped with hearty mushrooms cooked with shallots, garlic and parsley. Grilled in the oven, it is served with melted cheese on top and makes a truly yummy lunch or dinner option.

I use quick-cook polenta to make this mushroom polenta tart which, I know, is not ideal for the purists, but perfect when you do not have a lot of time to cook.

If you prefer a vegetarian option, you can, of course, replace the dairy-free butter and cheese with dairy alternatives (organic is as always best).

If you are looking for additional mushroom recipe inspiration head over to this ingredient section where all my mushroom recipes are compiled. They include my vegan creamy mushrooms on toast made with my simple vegan cashew cream.

I hope you enjoy this mushroom polenta tart recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!

Mushroom Polenta Tart [vegan] [gluten free]

This tasty mushroom polenta tart is quick and easy to prepare. It has a thick gluten-free layer of polenta, topped with hearty mushrooms cooked with shallots, garlic and parsley.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Family Meals, Quick & Easy, Tarts, Pies & Quiches

Cuisine Italian

Servings 4 people

Calories 283 kcal

Equipment

frying pan

saucepan

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 200 g shallots
• olive oil
• 2 garlic cloves
• 375 g mushrooms
• handful parsley
• 175 g quick-cook polenta
• 750 ml vegetable stock
• 2 Tbsp dairy-free butter
• 2 handfuls of grated vegan cheese

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Instructions

 

• Heat some olive oil in a large frying pan. Add finely chopped shallots. Fry gently until soft. Add chopped mushrooms, crushed garlic and parsley. Cook for around 10 minutes until mushrooms are cooked. Season to taste.
• In the meantime, heat the vegetable stock in a saucepan. Add the polenta and cook stirring continuously until it has a thick consistency (polenta grains will bind together to a creamy and smooth paste). When done mix in dairy-free butter.
• Pour the polenta on a lightly greased oven tray. Flatten with a spoon. Top with mushrooms mixture. Sprinkle with grated cheese.
• Place under the grill for 3-5 minutes until cheese has melted. Serve straight away.

Nutrition

Serving: 250gCalories: 283kcalCarbohydrates: 49gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 811mgPotassium: 533mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 6mgCalcium: 29mgIron: 2mg

Find this recipe online:

Mushroom Polenta Tart [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/mushroom-polenta-tart-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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Other things you might enjoy

• Blood Orange Polenta Cake [vegan]
• Whole Roasted Fennel with Cherries and Pistachios and Creamy Polenta Mash [vegan] by Sarah Philpott
• Mushroom Tarts [vegan]
• Veggie Tarts
• 100 Recipes For A Merry & Happy Vegetarian Christmas