Polenta tart with mushrooms

Ingredients for 4 servings:

• 200 g polenta
• 850 ml vegetable stock
• 25 g butter
• 50 g Parmesan
• 1 tsp rosemary
• salt and pepper
• 500 g mushrooms
• 1 tsp thyme
• 2 tbsp olive oil
• 1 ball of mozzarella (approx. 125 g)
• 1 handful of lettuce (e.g. arugula or iceberg lettuce)
• 1 tsp balsamic vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 200°C (top/bottom heat). Bring the vegetable stock to a boil in a saucepan, then add the polenta, stirring constantly, and cook for about 8 minutes. Remove the pan from the heat and stir in the butter, Parmesan cheese, rosemary, salt, and pepper. Spread the polenta on a baking sheet. Bake in the preheated oven on the middle rack for about 30 minutes. Meanwhile, chop the mushrooms to taste. Stir in the thyme and fry in an oiled pan. Dice the mozzarella and spread it on top of the polenta with the mushrooms. Return to the oven for another 10 minutes, until the mozzarella has melted. Wash the lettuce and cut it into bite-sized pieces. Remove the polenta from the oven and top with the lettuce. Garnish with balsamic vinegar and serve.