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.

Source: Family Circle
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Ingredients

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Directions

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  • 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.)

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

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  • Top polenta with sauce, mushrooms, remaining Parmesan.

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

Nutrition Facts

133 calories; 5 g total fat; 2 g saturated fat; 7 mg cholesterol; 634 mg sodium. 17 g carbohydrates; 2 g fiber; 6 g protein;

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