Polenta Tart

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.
Makes 8
Prep 10 m
Chill 60 m
Bake 15 m
Cook 8 m



  1. 1 of 4 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. 2 of 4 Heat oven to 350 degrees F. Saute mushrooms in oil in large skillet over medium-high heat 5 minutes.
  3. 3 of 4 Top polenta with sauce, mushrooms, remaining Parmesan.
  4. 4 of 4 Bake in 350 degree F oven 15 minutes. Makes 8 servings.
Nutrition Information for Polenta Tart
Servings Per Recipe: 8
Per Serving: 5 g Fat, total, 7 mg chol., 6 g pro., 17 g carb., 2 g fiber, 2 g sat. fat, 133 kcal cal., 634 mg sodium