Mushroom, Basil and Polenta Casserole

Mushroom, Basil and Polenta Casserole

Serves 4
45 minutes
5 cups water
2 tbsp Garlic Cold Blended Paste , divided
1-1/2 cups polenta
2 tbsp olive oil
1 small onion, finely chopped
500 grams Mushrooms, sliced
2 x 410g cans diced tomatoes, undrained
420g can cannellini beans, drained
2 tbsp Lightly Dried Parsley
1 tbsp Lightly Dried Basil
1 cup mozzarella cheese

Bring water to boil in a large saucepan. Stir in 1 tbsp garlic. Whisk in polenta.  Reduce heat to low.  Cook, stirring frequently; 10-15 minutes or until very thick.  Remove from heat and spread polenta evenly in an baking pan or a baking dish. Cover and chill about 30 minutes or until firm.


Meanwhile, heat oil in a large frypan.  Add onion; cook 8 min. or until onion is very soft, stir in remaining garlic; cook 1 minute.  Add sliced mushrooms, diced tomatoes, beans, 1 tbsp parsley and basil.


Heat oven to 180 degrees.  Spread mushroom sauce over polenta. Top with cheese.  Bake covered for 30 min.  Remove cover; bake 10-15 min. until edges are bubbly. Sprinkle with remaining parsley.  

Products in this recipe
These Gourmet Garden Products are featured in this recipe