Savory polenta tart with radicchio and smoked cheese can be served as an appetizer or main dish. It is a tasty polenta tart and the polenta base is a valid alternative to puff pastry. Perfect for those intolerant to gluten as it has a polenta base, it is a quick and delightful tart with instant polenta, and if you don’t want to use instant polenta, you can use coarse polenta and cook it longer. I used late Treviso radicchio, but you can use another type of radicchio as long as it is not too bitter, as it may affect the dish’s taste. I also recommend this POLENTA TART WITH MUSHROOMS and cheese and also the APPETIZERS WITH POLENTA. Now let’s see how to prepare the savory polenta tart with radicchio and smoked cheese, and if you try it, let me know. Barbara
I also recommend trying these recipes with polenta:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 1/4 cups water
- 1 3/4 cups instant polenta
- to taste salt
- to taste extra virgin olive oil
- 4 heads late Treviso radicchio
- 1/3 cup onion
- 7 oz smoked cheese
- to taste butter (for the mold)
Tools
- Smart mold
How to make Savory polenta tart with radicchio and smoked cheese
Let’s start preparing the Savory polenta tart with radicchio and smoked cheese. Pour the water into a pot, place it on the stove, and bring to a boil. When it starts boiling, add the salt and cornmeal for polenta gradually, stirring constantly with a whisk to avoid lumps. Cook for a few minutes until it becomes thick.
Butter the mold and pour in the polenta, level it, and let it cool at room temperature, then place it in the fridge for an hour.
Meanwhile, wash the radicchio, remove the bottom of the stems, and cut it into pieces. Clean the onion and chop it. In a pan, pour some extra virgin olive oil, add the onion and radicchio pieces, cook for about 10 minutes until soft, and then season with salt.
Cut the smoked cheese into cubes. Once the polenta has solidified, take it out of the fridge and flip the mold onto a plate.
Fill the cavity of the polenta tart with smoked cheese cubes and the previously cooked Treviso radicchio.
Bake the polenta tart in a static oven preheated to 356°F for 10 minutes, allowing the smoked cheese to melt and the polenta base to reheat.
When ready, remove from the oven, cut into wedges, and serve hot for a tasty and stringy dish.
How to store Savory polenta tart with radicchio and smoked cheese
Store in the fridge for 3 days
