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