Polenta Tart
Recipe from Family Circle

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

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Ingredients
  • 3  cups
    water
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  • 1  teaspoon
    salt
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  • 1  cup
    yellow cornmeal
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  • 2/3  cup
    grated Parmesan cheese
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  • 1/2  cup
    chopped fresh basil
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  • 1  tablespoon
    chopped garlic
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  • 1/2  teaspoon
    black pepper
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  • 1  package
    (6 ounces) sliced portabella mushrooms
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  • 1  tablespoon
    olive oil
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  • 1  cup
    canned tomato sauce
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Directions
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 information
Calories 133, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 634 mg, Carbohydrate 17 g, Fiber 2 g, Protein 6 g. Percent Daily Values are based on a 2,000 calorie diet
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