Asparagus & mushroom polenta tart Recipe
Ingredients
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
Olive oil, to grease
1.375L (5 1/2 cups) Campbell's Real Stock Vegetable
250g (1 1/2 cups) polenta
85g (1/3 cup) mascarpone
50g (2/3 cup) finely grated parmesan
2 tablespoons soft goat’s cheese
2 tablespoons flaked almonds, toasted
Olive oil, to serve
Asparagus & mushroom polenta tart Recipe
Method
Step 1
Preheat oven to 160°C. Brush a round 23cm (base measurement) fluted tart tin, with removable base, with oil to grease.
Step 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.
Step 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.
Step 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.
Step 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.
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