Polenta Tart

Polenta, seasoned with fresh basil and garlic, serves as the crust in this elegant make-ahead appetizer tart. Make and chill the polenta up to one day ahead. Just before baking, top with portobello mushrooms, tomato sauce, and Parmesan cheese.

from Family Circle

Polenta Tart
Servings: 8 Prep 10 mins Chill 1 hr Bake 350°F 15 mins Cook 8 mins

Ingredients

  • 3 cups water
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup chopped fresh basil
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon black pepper
  • 1 package (6 ounces) sliced portabella mushrooms
  • 1 tablespoon olive oil
  • 1 cup canned tomato sauce

Make It

1. Coat 8-inch tart pan with removable bottom or 8-inch springform pan with cooking spray. Bring water, salt to boil in saucepan. Gradually stir in cornmeal; cook, stirring, 3 minutes, until thickened. Remove from heat. Stir in 1/2 cup Parmesan, basil, garlic, pepper. Spread in pan, leaving 1/2-inch rim all around. Cover; refrigerate 1 hour, until firm. (Can be prepared a day ahead.)

2. Heat oven to 350 degrees F. Saute mushrooms in oil in large skillet over medium-high heat 5 minutes.

3. Top polenta with sauce, mushrooms, remaining Parmesan.

4. Bake in 350 degree F oven 15 minutes. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 133, Fat, total (g): 5, chol. (mg): 7, sat. fat (g): 2, carb. (g): 17, fiber (g): 2, pro. (g): 6, sodium (mg): 634, Percent Daily Values are based on a 2,000 calorie diet.
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