Roasted Vegetable Polenta Tart Vegetables roast to tender sweetness in less than 20 minutes. When piled onto a polenta crust, the roasted asparagus, mushrooms, and tomatoes are sprinkled with Parmesan cheese for a meatless main dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Cool Time: 30 mins Bake Time: 15 mins Total Time: 45 mins Yield: 12 appetizer or side-dish servings Jump to Nutrition Facts Ingredients 8 ounce fresh asparagus, trimmed and cut into 1-inch pieces 1 8 ounce package cremini and/or button mushrooms, halved 1 cup grape tomatoes, halved 1 small onion, halved and thinly sliced 2 tablespoon olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Polenta * 4 ounce cubed fontina cheese ¼ cup snipped fresh basil, oregano, and/or thyme 2 cloves garlic, minced ¼ cup finely shredded Parmigiano-Reggiano cheese, finely shredded (1 ounce) Fresh herb sprigs Polenta 3 cup milk 1 cup cornmeal 1 cup water 1 teaspoon salt 2 tablespoon butter or margarine Directions Preheat oven to 400 degrees F. In a 15x10x1-inch baking pan, combine asparagus, mushrooms, tomatoes, and onion. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 18 minutes or until vegetables are just tender, stirring occasionally. Meanwhile, coat a 10-inch tart pan with a removable bottom with nonstick cooking spray; set aside. Prepare Polenta as directed, except in Step 2 cook the polenta for 8 minutes. Stir in fontina cheese, snipped herbs, and garlic. Cook about 4 minutes more or until thick, but still creamy. Pour polenta into prepared tart pan, spreading evenly and smoothing the top with a thin metal spatula. Top tart with roasted vegetables, arranging as necessary. Bake for 15 minutes. Sprinkle with Parmigiano-Reggiano cheese. Cool tart in pan on a wire rack for 30 minutes. To serve, carefully remove sides of tart pan. Cut tart into wedges. Serve warm. Makes 12 appetizer or side-dish servings. Polenta In a large saucepan bring milk just to a simmer over medium heat. In a medium bowl combine cornmeal, water, and salt. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. (If mixture is too thick, stir in additional milk.) Stir in butter or margarine until melted. Rate it Print Nutrition Facts (per serving) 121 Calories 6g Fat 11g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 121 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 354mg 15% Total Carbohydrate 11g 4% Total Sugars 1g Protein 5g Vitamin C 3mg 15% Calcium 90.9mg 7% Iron 0.5mg 3% Potassium 163mg 3% Folate, total 16.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.