Mediterranean Polenta Tart

• 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

1. 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).
2. 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.
3. Preheat the oven to 400u0b0F. Bake polenta for 15-20 mins, until firm. Cool for 5 mins.
4. 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.
5. 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.

basil, garlic, olive oil, vegetable stock, instant polenta, parmesan cheese, italian herbs, zucchini, mushrooms, grape tomatoes, mozzarella balls

Taken from recipes-plus.com/api/v2.0/recipes/33634 (may not work)