Mushroom rosemary polenta bake

Cooking Meat Mushroom rosemary polenta bake

This creamy mushroom polenta bake is delicious served with pork cutlets or chicken breast fillets.

Lables: Low fat Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Place stock, garlic and 2 cups cold water in a saucepan. Cover. Bring to the boil. Remove from heat. Pour into a 7cmdeep, 20cm x 28cm (base) ovenproof dish. Sprinkle over polenta. Top with mushroom and rosemary.
  2. Cover dish tightly with foil. Bake for 20 minutes, stirring after 10 minutes. Remove foil. Sprinkle with cheese. Bake for 5 to 7 minutes or until cheese has melted. Stand for 2 minutes. Top with parsley. Serve.

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1 cup Massel beef stock
2 garlic cloves, crushed
1 cup polenta
200g cup mushrooms, sliced
2 tsp finely chopped fresh rosemary leaves
1/2 cup finely grated parmesan cheese
Chopped fresh flat-leaf parsley, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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