Mushroom Bruschetta on Polenta Toast

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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  • 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





Preheat oven to 200°C and butter a lamington tin generously. Set aside


Place cheeses into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.


Place egg, salt, Umami Paste, polenta and stock into Thermomix bowl and cook 8 min/100°C/speed 4.


Spread into prepared tin and bake for 25–35 minutes until golden and sizzling.


Meanwhile prepare the topping.


When ready to serve, remove polenta from tin and cut into serving size pieces of toast. Proceed with Mushroom Topping.


Mushroom Topping:


Place dried mushrooms into boiling water and allow to soak for about 10 minutes.


Place garlic, oil and herbs into Thermomix bowl and chop 2 sec/speed 7.


Scrape down sides of bowl and sauté 2 min/Varoma/speed 1.


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.


Season to taste and add lemon juice, stirring to combine with spatula.


Divide mixture between servings, and top with a little cheese on each piece.


Grill for a few minutes until cheese starts to melt. Top with a thyme sprig and serve immediately.

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