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Mushroom rosemary polenta bake
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulgent mushroom polenta bake pairs perfectly with pork or chicken.
Ingredients:
  • 255.00 gm beef stock
  • 2 garlic cloves, crushed
  • 150.00 gm polenta
  • 200g cup mushrooms, sliced
  • 2 tsp finely chopped fresh rosemary leaves
  • 125.00 ml finely grated parmesan cheese
  • Chopped fresh flat-leaf parsley, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. In a saucepan, combine stock, garlic, and 2 cups of cold water. Bring to a boil, then remove from heat. Transfer the mixture to a 7cm deep, 20cm x 28cm (base) ovenproof dish. Sprinkle polenta over the mixture and top with mushrooms and rosemary.
  • - Seal the dish with foil and bake for 20 minutes, stirring halfway through. - Uncover and sprinkle with cheese, then bake for an additional 5 to 7 minutes until the cheese is melted. - Allow it to rest for 2 minutes before garnishing with parsley and serving.

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