Braai tart

Jazzed up with polenta, mushrooms and bacon.
 

Caption:
Recipe from: 15 March 2012
Preparation time: 35 min
Cooking time: 20 min
 
 

Ingredients

 
  • Polenta- about 1 cup cooked in 4 cups of water
  • 2
    Tbs
    garlic butter
  • salt to taste
  • 125
    g
    button mushrooms
  • 125
    g
    portobello mushrooms
  • 1
    onion– sliced
  • olive oil for frying
  • 1
    pinch of dry thyme
  • 100
    g
    bacon bits
  • 2
    Tbs
    tomato pureé
  • 1/2
    tsp
    sugar
  • 100
    ml
    milk
  • 1
    egg
  • 2
    Tbs
    flour
  • 1/2
    cup
    mozzarella cheese
  • 1/2
    cup
    gouda Cheese
 
 

Method

 
Preheat oven to 180°C. Rub a pie dish with butter. Cook polenta as per packet instructions, stir in the garlic butter and set aside keeping the lid on your pot to keep the polenta warm.

Fry the onions and mushrooms with the thyme in olive oil. Add the bacon bits and fry for another minute. Add the tomato pureé and the sugar, fry for further minute.

In a measuring cup add the flour and salt to the milk and mix. Incorporate the egg and mix it again.

Use the back of a metal tablespoon or a spatula to spread an even layer of polenta to the bottom of the pie dish covering the sides as well.

Top with the mushroom filling and pour the milk mixture over it.

Sprinkle with the cheese and bake for 15 -20 minutes.

Reprinted with permission of  Daily Dose of Fresh. To visit  Daily Dose of Fresh 's blog, click here.


 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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