Mushroom Bruschetta on Polenta Toast

Name: Thermomix recipe: Mushroom Bruschetta on Polenta Toast
Prep time: 20 min
Cook time: 30 min
Ingredients: 80 Grams Parmesan, cubed; 80 Grams vintage cheddar cheese, cubed; 1 egg; 2 Teaspoons pink salt flakes; 60 Grams Umami Paste; 200 Grams quick cooking polenta; 400 Grams liquid stock; 60 Grams butter; 4 dried mushrooms (porcini or shitake); A little boiling water for soaking (½ cup); 2 cloves garlic; 20 Grams Extra Virgin Olive Oil (EVOO); A few leaves each mint, Italian parsley, thyme; 500 Grams mushrooms of choice, sliced; pink salt flakes to taste; Freshly cracked black pepper to taste; Juice 1 lemon; Soft rind cheese of choice (Brie, Camembert); Thyme sprigs to garnish

Serves 6 Prep Time 20 minutes Cook Time 30 minutes Rated:

A hearty vegetarian main or a wonderful starter for any dinner party. The Polenta Toast deserves a page of its own really, but we are trying to squeeze as much value in as we can! It is amazingly moreish and hard to stop nibbling at when all toasty and cheesey warm out of the oven. Use it as a base for other dishes. Think roasted Mediterranean vegetables of choice, use instead of a pizza base for all your favourite toppings, or (dare I mention it in a Vegetarian recipe) serve topped with Weeknight Beefy Stew for complete carb heaven!

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Need

Polenta
80 Grams Parmesan, cubed
80 Grams vintage cheddar cheese, cubed
1 egg
2 Teaspoons pink salt flakes BUY
60 Grams Umami Paste Recipe
200 Grams quick cooking polenta
400 Grams liquid stock
60 Grams butter BUY
Mushroom Topping
4 dried mushrooms (porcini or shitake)
A little boiling water for soaking (½ cup)
2 cloves garlic
20 Grams Extra Virgin Olive Oil (EVOO) BUY
A few leaves each mint, Italian parsley, thyme
500 Grams mushrooms of choice, sliced
pink salt flakes to taste BUY
Freshly cracked black pepper to taste
Juice 1 lemon
Soft rind cheese of choice (Brie, Camembert)
Thyme sprigs to garnish

Do

1: Polenta:
2: Preheat oven to 200°C and butter a lamington tin generously. Set aside
3: Place cheeses into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
4: Place egg, salt, Umami Paste, polenta and stock into Thermomix bowl and cook 8 min/100°C/speed 4.
5: Spread into prepared tin and bake for 25–35 minutes until golden and sizzling.
6: Meanwhile prepare the topping.
7: When ready to serve, remove polenta from tin and cut into serving size pieces of toast. Proceed with Mushroom Topping.
8: Mushroom Topping:
9: Place dried mushrooms into boiling water and allow to soak for about 10 minutes.
10: Place garlic, oil and herbs into Thermomix bowl and chop 2 sec/speed 7.
11: Scrape down sides of bowl and sauté 2 min/Varoma/speed 1.
12: Chop soaked mushrooms into pieces and add to Thermomix bowl, along with other mushrooms, and a little of the soaking liquid. Sauté 7 min/Varoma/Reverse/speed soft/MC off.
13: Season to taste and add lemon juice, stirring to combine with spatula.
14: Divide mixture between servings, and top with a little cheese on each piece.
15: Grill for a few minutes until cheese starts to melt. Top with a thyme sprig and serve immediately.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!