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Tortino di Polenta con Verdure (Polenta Tart with Roasted Veggies)

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I've been wanting to make this for a while. I found the recipe in an Australian Italian magazine called Italianicious, Vol.4, Issue 3. (isn't that a great name?) It is a great way to use up leftover polenta. We had baked tilapia with creamy polenta the other night, and I made extra on purpose!

If you are making new polenta, simply take 1 cup of polenta (NOT instant), and mix it with 1 cup of chicken broth. Add this to 2 1/2 c. boiling water. Slowly add polenta and broth mixture to water, stirring, until it boils. Reduce heat to still keep a boil, and cook for 10-12 minutes, stirring occasionally.

Remove from heat, and stir in 1 T. butter and some parmesan cheese. Let cool slightly.

Take cooled polenta, and spread it in a tart pan. I used a 9" square, but any shape will do. Cover and refrigerate. (I made my polenta Friday night, and the tart on Sunday.)

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Grill or roast veggies of your choice. I used asparagus tips, a portabello mushroom, and some grape tomatoes.

Top polenta with 2 c. grated fontina cheese, and sprinkle on some parmigiano. Bake at 350 for 10 minutes, then broil for 5 until cheese starts to brown.

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Carefully remove bottom of tart pan, and transfer to a plate. Top with veggies, and serve. The polenta makes a wonderful cheesy crust for the veggies.

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We had ours with grilled Italian sausages. The rest made a great lunch!

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Comments (6)

sandrac:

Wow, that looks so good, Palma. The vegetables are spectacular!

Barb Cabot:

To use a phrase from the 60's "you blow my mind!" Wow that looks amazing.

That looks really good. And a very pretty tart it is with the brightly colored vegetables.

Amy:

That looks excellent for a veggie main course!

Terry (teaberry):

Palma, you make cooking look not only delicious but fun.

Sandra Mays:

love this! I'll be back for sure.

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