Name: Baked polenta tart with asparagus, mushrooms and feta
Yield: 6-8
Ingredients: For the polenta crust:; ⅔ cup instant polenta, plus extra for sprinkling; 3 cups water; 1/2 tsp salt; 1/2 cup grated parmesan; 2 tbsp finely chopped basil; 1/4 cup extra virgin olive oil; Ground sea salt and cracked black pepper; For the vegetable top:; 2 tbsp olive oil; 120g Swiss brown mushrooms, halved; 1 bunch asparagus, trimmed, halved; 1 clove garlic, crushed; 1/4 cup sun-dried tomato strips, chopped; 100g Greek feta, crumbled

A delicious vegetarian recipe perfect for sharing and filled with the rich flavours and colourful style of classic Italian cooking.

Ingredients

For the polenta crust:

⅔ cup instant polenta, plus extra for sprinkling

3 cups water

1/2 tsp salt

1/2 cup grated parmesan

2 tbsp finely chopped basil

1/4 cup extra virgin olive oil

Ground sea salt and cracked black pepper

For the vegetable top:

2 tbsp olive oil

120g Swiss brown mushrooms, halved

1 bunch asparagus, trimmed, halved

1 clove garlic, crushed

1/4 cup sun-dried tomato strips, chopped

100g Greek feta, crumbled

Method

1.

To make polenta base, preheat oven to 200C. Grease a 35 x 12cm rectangular tart tin with removable base. Sprinkle a small amount of dry polenta over base and sides. Bring water to the boil in a large saucepan. Add polenta and salt and stir over a low heat for 5 minutes or until thick.

2.

Stir in parmesan until melted. Spread in prepared tin and allow to set for 10 minutes. Bake for 15 minutes or until crisp on top. Remove and set aside whilst preparing vegetables.

3.

To make vegetable top, heat oil in a medium non-stick frying pan over a medium to high heat. Add mushrooms, asparagus and garlic. Cook, stirring, for 5 minutes. Spread half of the tomatoes over polenta base. Top with mushrooms and asparagus, remaining tomatoes and sprinkle with feta. Return to oven for 10 minutes or until feta is lightly browned. Allow to stand for 10 minutes.

4.

Meanwhile, combine basil and oil then season. Remove tart from tin and drizzle with basil oil. Cut into wedges to serve.

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Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

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