Quick Savory Polenta Tart is a flavorful recipe to make the clever tart. In this recipe, you’ll find ideas for filling the polenta tart and many variations to fill it. In the winter season, I love bringing polenta to the table, and sometimes I like to make it fancy, maybe by preparing some polenta muffins, other times I like to make polenta with broccoli, just like my grandmother used to make.
To make the savory polenta tart, I used an instant and whole grain cornmeal, then I prepared a béchamel and cooked the mushrooms in the microwave, and finally enriched with slices of speck.
In this recipe, I will explain how to cook the polenta crust in the microwave, in an air fryer, and in the oven.
Try these recipes with polenta as well:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Microwave, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 230.16 (Kcal)
- Carbohydrates 7.86 (g) of which sugars 1.82 (g)
- Proteins 9.44 (g)
- Fat 18.04 (g) of which saturated 6.28 (g)of which unsaturated 3.42 (g)
- Fibers 1.75 (g)
- Sodium 330.44 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the polenta tart with mushrooms and speck
- 5.64 oz instant polenta
- 3 tbsps extra virgin olive oil
- 5 slices speck (thin)
- 10.58 oz porcini mushrooms (frozen)
- 1 clove garlic
- 1.06 cups béchamel
- 3 tbsps Parmigiano Reggiano DOP (grated)
What is needed
- 1 Microwave dish Pyrex 9.45 inches
- 1 Pot
- 1 Hand whisk
Procedure
Prepare the béchamel, if you prefer you can make it in the microwave or cook it on the stovetop and set it aside. Heat a whole garlic clove with a tablespoon of oil and cook the porcini mushrooms. If you prefer, you can cook the porcini mushrooms in the microwave. Combine the béchamel with the mushrooms and add 2 tablespoons of grated cheese.
Meanwhile, bring 22 oz of salted water to a boil, as soon as it boils, add a tablespoon of oil and gradually add the polenta, constantly stirring with a whisk, cook it according to the times indicated on the package. Turn off the heat.
Brush the dish with a little oil or butter, pour the polenta still hot and spread it with the back of a spoon.
With oiled hands, flatten the polenta and adhere it well to the edges. Let it cool slightly and then fill it with the slices of speck. Pour over the mushroom and béchamel cream, sprinkle with grated cheese and proceed with cooking the savory polenta tart.
Insert a rack into the microwave, place the dish on top and cook for 12 minutes with microwave + grill combined function.
Insert the polenta tart in the air fryer and cook at 356°F for 18 minutes.
Preheat the oven to 356°F, insert the polenta tart and bake in fan mode for 30 minutes.
Additional tips for the clever polenta tart
The polenta tart can also be made with long-cooking polenta flour or buckwheat taragna polenta flour.
Polenta tart with radicchio and gorgonzola
Sauté a head of radicchio in a pan, add it, along with 3.53 oz of gorgonzola and 2 tablespoons of grated cheese, to the still hot béchamel. If you wish, place slices of speck on the base and then pour over the radicchio and gorgonzola cream.
