The polenta tart is an appetizing, showy and versatile dish, perfect as a main course.
This version uses polenta as if it were a savory shortcrust, uses a removable tart pan and is then filled with a delicate Parmesan cream and sautéed mushrooms.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 3/4 cups instant polenta (Polenta Valsugana)
- 4 1/4 cups water
- to taste salt
- 1 tbsp butter (Optional)
- 9 oz Scamorza cheese (cut into cubes)
- 1 1/4 cups milk
- 2 tbsp butter
- 1/4 cup all-purpose flour
- to taste salt
- 1 cup grated Parmesan cheese
- 10 1/2 oz mixed mushrooms (frozen)
- 1 clove garlic
- to taste extra virgin olive oil
- chili pepper (Optional)
- to taste grated Parmesan cheese
Tools
- 1 Removable tart pan 9-9.5 in
Steps
Prepare the polenta — I used instant polenta. In a pot bring the water to a boil with salt, then gradually whisk in the polenta, stirring to avoid lumps. If desired, add a small knob of butter (about 1 tbsp) and mix well with the cubed Scamorza cheese.
Spoon the polenta into a lightly greased removable tart pan using a brush. Let it rest for a few minutes, then invert the pan onto a serving plate.
Prepare the Parmesan cream by melting the butter and stirring in the flour. Add the hot milk and salt, stirring over low heat until thickened. Finally, stir in the grated Parmesan until melted and smooth.
Finally, add the sautéed mushrooms — cook them in a pan with olive oil, one clove of garlic and salt. Spoon the Parmesan cream over the polenta base, top with the mushrooms, sprinkle with grated Parmesan and serve hot.
