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.

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


  • 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.