Mediterranean Polenta Tart - cooking recipe

Ingredients

1 cup packed fresh basil leaves, chopped, plus additional, for garnish
2 cloves garlic, chopped
1/4 cup olive oil
5 cups vegetable stock
1 1/2 cups instant polenta
1/2 cup grated Parmesan cheese
1 tsp dried Italian herbs
2 None zucchini, thinly sliced
7 oz mushrooms, sliced
4 oz grape tomatoes, halved
4 oz mini mozzarella balls

Preparation

For the basil sauce, process basil and garlic until well chopped. With motor running, add oil, pulsing until smooth. Add water to thin as required (about 2 tbsp).
Grease a 12 x 8-inch baking pan. Pour stock into a medium saucepan. Bring to a boil on high heat. Add polenta and whisk for 5-6 mins until thickened. Stir in Parmesan cheese and herbs. Season. Spread on bottom of prepared pan. Refrigerate for 30 mins.
Preheat the oven to 400\u00b0F. Bake polenta for 15-20 mins, until firm. Cool for 5 mins.
Meanwhile, heat a grill pan on high heat. Spray zucchini, mushrooms and tomatoes with no stick cooking spray. Cook zucchini and mushrooms for 1 min each side, or until grill marks appear. Add tomatoes and cook for 1 min.
Arrange vegetables over polenta. Top with mozzarella. Bake for 5-10 mins, until cheese has melted. Drizzle with basil sauce and garnish with additional basil leaves.