Baked mushrooms and polenta chips
8 whole, flat
1 cup(s), wholegrain
fresh flat-leaf parsley
2 tbs, finely chopped
2 clove(s), crushed
canned cannellini beans, rinsed, drained
grated parmesan cheese
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Lightly spray a 20cm square cake tin with oil. Line base and sides with 1 sheet of baking paper, allowing it to hang over 2 sides.
- Combine stock and thyme in a medium saucepan and bring to the boil. Gradually stir in polenta until smooth. Reduce heat to low and cook, stirring, for 3–4 minutes or until thick. Season with salt and freshly ground black pepper. Pour into prepared tin and smooth the surface. Refrigerate for 1 hour or until firm.
- Lift polenta from tin and remove baking paper. Cut polenta lengthways into 8 even slices. Cut each slice in half crossways to make 16 f ingers. Place on prepared tray and lightly spray with oil. Bake for 30 minutes or until golden and crisp.
- Meanwhile, cut stalks from mushrooms and finely chop. Combine stalks, breadcrumbs, parsley, garlic, beans, pine nuts and parmesan in a bowl. Place mushrooms, top-side down, in a large baking dish. Spoon bean mixture onto mushrooms. Bake with polenta chips for 20 minutes or until mushrooms are golden and tender. Serve mushrooms with polenta chips and a sprig of thyme.