Mushroom rosemary polenta bake

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

Recipe «Mushroom rosemary polenta bake» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.