Polenta Tart with Mushrooms and Tomato Sauce
Well, for those who like polenta, this is an interesting way to serve it – like a tart crust, filled with tomato sauce and mushrooms. A healthy, easy to make, vegetarian dish that everyone should try.
Polenta is a dish of boiled cornmeal which is very popular in Romania (my country). Since corn (maize) was brought here, we fell in love with it and we learnt to prepare it in many different ways. We eat polenta instead of bread on many dishes. It’s sweet, it’s tasty and nourishing. And of course it’s a healthy dish 🙂
Ingredients Polenta Tart with Mushrooms and Tomato Sauce
- 300 g cornmeal
- 1 liter water
- 500 g fresh mushrooms, sliced
- 600 g peeled tomatoes, blended
- 1 tablespoon fresh basil, minced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Directions Polenta Tart with Mushrooms and Tomato Sauce
Prepare a soft polenta from water, a teaspoon of salt and cornmeal. Remove from heat and stir in the fresh basil. Spread in a tart pan, covering the base and walls. Let cool.
Sauté garlic and mushrooms in olive oil into a large skillet, until the water from mushrooms evaporates. Add the blended tomatoes, dried basil, dried oregano, salt and pepper and continue to cook until you get a good sauce.
Top polenta with the sauce of tomatoes and mushrooms. Serve immediately. It is just as delicious cold as it is warm. You can also add some cheese into the polenta (on your taste). You can also sprinkle some grated cheese over the mushrooms and tomato sauce filling.
I used champignon mushrooms fr this recipe, but you can use other kind of mushrooms. The tomatoes can be replaced with tomato paste. diluted with some water.
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