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.

Prep Time:
45 mins
Cool Time:
30 mins
Bake Time:
15 mins
Total Time:
45 mins
Yield:
12 appetizer or side-dish servings

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

  1. 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.

  2. 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.

  3. 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

  1. 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.

Nutrition Facts (per serving)

121 Calories
6g Fat
11g Carbs
5g Protein
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.