This clever vegetarian tart uses polenta as a base for rich goat's cheese and balsamic mushrooms.

You will need:

Lamb Brand Polenta 250g

Lamb Brand Flaked Almonds, 2 tbsp

Lamb Brand Table Salt for seasoning

Lamb Brand Ground Black Pepper for seasoning

Vegetable Stock 1.375L

Mixed Mushrooms 500g, thinly sliced 

Fresh Asparagus 250g, woody ends trimmed

Mascarpone 85g

Extra Virgin Olive Oil 60ml

Balsamic Vinegar 60ml

Parmesan 50g, finely grated  

Soft Goat’s Cheese, 2tbsp

Olive oil, to grease

All you have to do:

1. Preheat oven to 160°C. 

2. Brush a round 23cm spring tin with oil to grease.

3. Bring stock to the boil in a saucepan over high heat. Add the polenta in a thin steady stream, stirring constantly with a wooden spoon until combined. 

4. Reduce heat to medium-low and cook stirring often, for 20 minutes or until mixture thickens. 

5. Stir in mascarpone and parmesan and season with salt. 

6. Pour into the prepared tin and smooth the surface. 

7. Place in the oven to keep warm.

8. Heat oil in a non-stick frying pan over high heat. Cook the mushroom, stirring, for 3-4 minutes or until soft. 

9. Add vinegar and cook, stirring, for 2 minutes or until mixture thickens.

10. Cook the asparagus in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. 

11. Refresh under cold running water. Drain.

12. Spread goat’s cheese over polenta and top with mushroom and pan juices. 

13. Top with asparagus and almonds. Drizzle with oil and bake for 10 minutes or until heated through.