Ingredients:
Polenta crust:
• Polenta ( about 1 cup cooked in 4 cups of water, should be a spreadable consistancy)
• 2 tablespoon garlic butter
• Salt to taste
Filling:
• 125 g white button mushrooms (½ punnet)
• 125 g Portobello mushrooms (+- 4 large)
• 1 Onion – sliced
• Olive oil for frying
• A pinch of dry thyme
• 100 g bacon bits
• 2 tablespoons tomato puree
• ½ teaspoon of sugar
• 100 ml milk
• 1 egg
• 2 heaped tablespoons of flour
• 2 ml salt
• ½ cup mozzarella cheese
• ½ cup Gouda Cheese
Method:
- Preheat oven to 180°. Rub your pie dish with butter. Cook polenta, 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 puree and the sugar, fry for another minute.
- In a measuring cup add the flour and salt to the milk and mix, add the egg mixing it again.
- Use the back of a metal tablespoon or a spatula to spread an even layer of polenta to the bottom of your pie dish covering the sides as well.
- Add the mushroom filling on top of the polenta and pour the milk mixture over it.
- Top with the cheese and bake for ±15 to 20 minutes.
http://dailydoseoffresh.wordpress.com/2012/03/14/braai-tart-polenta-mushroom-and-bacon-tart/