In this recipe, our Tuscan Vegetable Polenta becomes the “crust” for a savory tart topped with creamy, basil-spiked ricotta cheese and garlicky roasted vegetables. It’s substantial enough to serve as a main dish, without being too heavy.
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients
Makes 8 servings
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8 Ounces Crimini Mushrooms, cleaned, trimmed and halved
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1 Large (Or 2 Small) Zucchini, sliced 1/4-inch thick on an extreme bias
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1 Small Red Onion, thinly sliced into rings
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1 Cup Grape Tomatoes, halved
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2 Cloves Garlic, thinly sliced
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2 Tablespoons Olive Oil
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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4 Cups Water Or Stock
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1 Cup Tuscan Vegetable Polenta
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1 Cup Ricotta Cheese
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1/4 Cup Chopped Fresh Basil, Plus Basil Tops For Garnish
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1/2 Cup Grated Parmesan Cheese
Directions
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Preheat oven to 400°F. Line baking sheet with foil.
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Combine mushrooms, zucchini, onion, tomatoes and garlic in large mixing bowl. Drizzle with olive oil, and sprinkle with salt and black pepper, tossing to thoroughly coat.
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Spread mixture out onto baking sheet, transfer to oven and roast for 18 minutes, until vegetables are nearly tender. Remove from oven and set aside.
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While vegetables roast, spray 10-inch tart pan with removable bottom with nonstick cooking spray.
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Bring water or stock to boil. Very slowly whisk in Tuscan Vegetable Polenta, and simmer for 3 minutes, whisking constantly, until very thick. Pour polenta into prepared tart pan, spreading and smoothing with offset metal spatula. Let cool slightly before continuing.
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Mix ricotta and basil in small bowl. Evenly spread over polenta tart base, and arrange roasted vegetables on top.
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Transfer tart pan to oven and bake for 15 minutes. Remove tart from oven and sprinkle with Parmesan cheese.
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Cool tart in pan for 30 minutes before carefully removing sides of pan. Cut into wedges, garnish with basil tops and serve warm.