Name: Polenta basil tart
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Basil sauce; 1 bunch basil leaves, chopped, plus extra leaves to serve; 2 clove garlic, chopped; 1/4 cup olive oil; 2 tablespoon water; 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

Ingredients

Basil sauce

1 bunch basil leaves, chopped, plus extra leaves to serve

2 clove garlic, chopped

1/4 cup olive oil

2 tablespoon water

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

Method

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.