For some reason I’ve been intimidated by polenta.
Then it dawned on me that polenta is Italian for “cornmeal mush.” Words just sound better in Italian.
So don’t be scared, make this.
Layered Polenta Tart
3 cups water
1 cup polenta
1/4 cup cheese (I used comte and brie)
1/2 yellow onion, sliced thin
2 TBL olive oil, divided
handful sliced mushrooms (I used ali’i)
1 clove garlic, chopped
2 medium tomatoes, sliced (these yellow ones are from my garden, yay!)
1/4 cup torn basil leaves
salt & pepper
In a large pot bring water to a boil. Slowly add polenta (it will clump if you dump it in) and reduce heat to medium-low. Stir constantly for 10-20 minutes (this part depends on your polenta) until thickened. It should come away from the sides of the pan and be thick enough to support a spoon. Pour polenta into a wax paper lined pie pan. The paper may not be necessary, the polenta won’t stick, I was just avoiding cleaning.
While the polenta sets, heat 1 TBL oil in a pan. Add onion and mushrooms and saute until onions are golden brown. Add garlic and salt & pepper and saute a couple more minutes.
Begin the layering process. Drizzle another TBL oil over set polenta. Spread sliced or grated cheese on top. Then add the onion and mushroom mixture. Arrange your tomato in a pretty pattern over all and top with torn basil and more salt & pepper.
Serve like pieces of pie with a side salad if you wish. Enjoy!
And I’m off to the beach! Please vote for my Hawaiian Style Fish Chowder in the Flavors Take Flight recipe contest by voting HERE. Thanks!