Polenta basil tart

  • 40 mins cooking
  • Serves 6
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Basil sauce
  • 1 bunch basil leaves, chopped, plus extra leaves to serve
  • 2 clove garlic, chopped
  • 1/4 cup olive oil
  • 2 tablespoon water
Polenta basil tart
  • 5 cup vegetable stock
  • 1 1/2 cup instant polenta
  • 1/2 cup parmesan, grated
  • 1 teaspoon dried italian herbs
  • 2 zucchini, thinly sliced
  • 200 gram mushrooms, sliced
  • 125 gram baby roma tomatoes, halved
  • 1/2 cup baby boconcinni, drained


Polenta basil tart
  • 1
    Preheat oven to hot, 200°C. Grease a 20cm x 30cm flan pan.
  • 2
    To make basil sauce, process basil and garlic until well chopped. With motor running, add oil, pulsing until smooth. Add water to thin as required.
  • 3
    Pour stock into a medium saucepan. Bring to boil on high. Add polenta, whisking for 5-6 minutes, until thickened. Stir in parmesan and herbs. Season. Spread over base of pan. Chill 30 minutes. Bake 15-20 minutes, until firm. Cool 5 minutes.
  • 4
    Heat char-grill pan on high. Spray zucchini, mushrooms and tomatoes with oil. Cook zucchini and mushroom slices, 1 minute each side, until grill marks appear. Then grill tomatoes 1 minute.
  • 5
    Arrange vegetables over polenta base. Top with bocconcini. Bake 5-10 minutes, until cheese melts. Drizzle with basil sauce and top with extra basil leaves to serve.


Basil sauce can be replaced with a ready-made pesto if preferred.

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