Crisp green vegetables, flavorful pesto, a silky béchamel, and a base of gratinated, melt-in polenta: how can you resist so much indulgence? This ultra-original polenta tart is going to melt your taste buds, we guarantee it!
The Polenta Tart: An Original and Indulgent Version for a Flavorful Dinner
Fill your plates with color and flavor with this 100% homemade recipe! To replace a classic pie crust, dare the creamy parmesan polenta base. It’s ultra indulgent and, on top of that, gluten-free since polenta is nothing more than cornmeal. So more digestible! Once you achieve the texture perfectly creamy, spread it on a sheet, then drizzle with a generous béchamel and a layer of parmesan. Next, we arrange our green vegetables of the moment: green asparagus, peas and broad beans. The result is very indulgent and crunchy!
For serving, we like to add pesto (preferably homemade), arugula and a few red onion pickles for a zing. If you like that, you can add a touch of balsamic cream for a sweet-tart sensation on the palate! This spring polenta tart is best enjoyed warm, for example with a salad for dinner. You can easily adapt the recipe year-round with seasonal vegetables for even more indulgence! Grilled mushrooms in autumn, roasted squash in winter, green vegetables in spring, zucchini, eggplants and grilled tomatoes in summer… Let yourself be tempted by all these generous and tasty versions. And don’t forget to share your most beautiful creations with us 😋
To make this recipe, follow the steps below :
Read also: crispy parmesan pasta salad
GRATINATED POLENTA WITH GREEN VEGETABLES AND PESTO 💚
For 4 people
Ingredients :
For the base :
– 200 g polenta
– 400 ml milk
– 400 ml water
– 40 g butter
For the béchamel :
– 20 g flour
– 20 g butter
– 330 ml milk
For the topping :
– 1 bunch of green asparagus
– 150 g peas (fresh or frozen)
– 150 g peeled broad beans
– 30 g parmesan
– 1 handful of arugula
– A few red onion pickles
– 4 tbsp pesto
– Balsamic cream
Preparation :
1. Bring the water and milk to a simmer, then slowly pour the polenta in a thin stream while whisking constantly for 2 to 3 minutes (low heat). Stir in the parmesan, salt, pepper, and mix.
2. Spread the polenta as a thin layer on a baking sheet lined with parchment paper.
3. Make the béchamel: melt the butter in a saucepan then add the flour. Pour in the milk and whisk until it thickens. Salt, pepper, and mix.
4. Pour the béchamel over the polenta, leaving a small border. Sprinkle with half the parmesan then place the asparagus, the peas and the broad beans. Sprinkle the remaining parmesan.
5. Bake about 15 to 20 minutes at 180°C to nicely gratinate the whole thing.
6. After removing from the oven, add the arugula, the pickles and drizzle with a few touches of pesto. Enjoy with a little balsamic cream!
