The Twelve Posts of Christmas: Gluten Free Polenta Tarts with Creamy Mushrooms and Tarragon

I love polenta. I love how versatile an ingredient it is, and how it turns into perfect tarts with minimum of work. This would be really nice as an entree, or as a main part of the meal. A bit of cranberry relish on the side wouldn't go astray either...and it's gluten free! Serves 4

Ingredients

For the tarts
2 cups of polenta
3 cups water
1 tablespoon of massel vegetable stock concentrate
pepper to taste

For the sauce
1 punnet of mushrooms - Swiss browns are beautifully flavoured
1 cup soymilk
1/2 cup white wine
1 heaped teaspoon maize cornflour (not wheaten kind)
1 medium onion
1 clove garlic
salt and pepper to taste

Method
In a saucepan place polenta, water, and stock. Stir on low heat until polenta thickens into a stiff porridge.
Smooth equal portions into tart tins with removable bases, smooth, and leave aside to cool.

To make the sauce, gently saute chopped onion and crushed garlic until translucent in vegan margarine. Add mushrooms and white wine, and cook for another 5 minutes. Add soymilk and chopped tarragon. Dissolve cornflour into a little extra soymilk, and stir into mushrooms, until sauce thickens slightly, the consistency of cream. Add salt and pepper to taste.

Invert tarts onto plates, and reheat -either in the microwave on high for one minute each tart, or covered in the oven for about 15 minutes 180C.

Spoon mushrooms over polenta tarts, and top with more tarragon and cranberry relish, if desired.