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Asparagus & mushroom polenta tart

  • 0:20 Prep
  • 0:40 Cook
  • 6 Servings
  • Advanced


  • Olive oil, to grease
  • 1.375L (5 1/2 cups) Massel vegetable liquid stock
  • 250g (1 1/2 cups) polenta
  • 85g (1/3 cup) mascarpone
  • 50g (2/3 cup) finely grated parmesan
  • 60ml (1/4 cup) extra virgin olive oil
  • 500g mixed mushrooms, thinly sliced
  • 60ml (1/4 cup) balsamic vinegar
  • 250g fresh asparagus, woody ends trimmed
  • 2 tablespoons soft goat’s cheese
  • 2 tablespoons flaked almonds, toasted
  • Olive oil, to serve


  • 1
    Preheat oven to 160°C. Brush a round 23cm (base measurement) fluted tart tin, with removable base, with oil to grease.
  • 2
    Bring stock to the boil in a saucepan over high heat. Add the polenta in a thin steady stream, stirring constantly with a wooden spoon until combined. Reduce heat to medium-low. Cook, stirring often, for 20 minutes or until mixture thickens. Stir in mascarpone and parmesan. Season with salt. Pour into the prepared tin and smooth the surface. Place in the oven to keep warm.
  • 3
    Heat oil in a non-stick frying pan over high heat. Cook the mushroom, stirring, for 3-4 minutes or until soft. Add vinegar. Cook, stirring, for 2 minutes or until mixture thickens.
  • 4
    Cook the asparagus in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  • 5
    Spread goat’s cheese over polenta. Top with mushroom and pan juices. Top with asparagus and almonds. Drizzle with oil and bake for 10 minutes or until heated through.

Source: taste.com.au


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