Apr 11

Polenta Tart with Asiago Spinach

I get why America eats so much corn…

Polenta Tart with Asiago Spinach (5 of 7)

…because polenta.

Whenever I’m planning out our meals for the week, I have to play mind games with myself so I don’t put a corn-based product at every meal.  My like dream corn-rich menu would go something like this:

Monday: Cornbread and Chili

Tuesday: Creamy Polenta and Seafood

Wednesday: Thick Corn Tortilla Quesadillas

Thursday: Polenta Crust Pizza

Friday: Salad with Grilled Chicken & Polenta Croutons (…where croutons outnumber lettuce leaves)

That’s the stuff dreams are made of.

Polenta Tart with Asiago Spinach (1 of 7)

Polenta is just such a blank canvas…except I’ve never been to good at art and canvases and paint brushes.  However, I’m all over coloring up the top of a polenta tart.  Add some greens (spinach) and some creamy white (asiago) and you’ve got dinner…or at least a dinner side dish.

You could always make this dish a little more substantial if you threw on some beans or diced chicken.  We served ours with sautéed shrimp

I don’t know why we don’t eat more shrimp.  It cooks in like 4 minutes and it’s delicious and it makes a random Tuesday feel all fancy.  So many pluses.

Polenta Tart with Asiago Spinach (2 of 7)

This tart seems like it should have mushrooms on it…but truth be told, me and mushrooms have an interesting relationship.  They’re like my kryptonite or something.  I just find them gross.  I think the texture is weird. 

I have however convinced my taste buds into liking truffle oil…mainly because it’s trendy and I couldn’t be a food blogger if I didn’t feel all warm and fuzzy about truffle oil infused foods.  Peer pressure at it’s finest.

Polenta Tart with Asiago Spinach (7 of 7)


Polenta Tart with Asiago Spinach
Polenta crust
  1. 1 cup chicken broth
  2. 1 3/4 cup water
  3. 1 cup cornmeal (or polenta)
  4. 1/4 teaspoon sea salt
  5. 1/4 cup asiago cheese, grated
  1. 2 tsp butter, unsalted
  2. 1/2 cup yellow onion, chopped
  3. 1 garlic clove, minced
  4. 3 handfuls fresh spinach (~5 oz)
  5. 1/4 cup asiago cheese, grated
  6. pinch sea salt/ pepper
  1. Preheat oven to 400F. In a saucepan, combine chicken broth with water and bring them to a boil. Stream in polenta while whisking constantly. Add in salt and continue to whisk any lumps out of the polenta. Be sure to scrap the bottom of the sauce pan so the polenta doesn't stick to the bottom and burn. Continue whisking/cooking for 15-20 minutes.
  2. Once polenta is firming up, stir in 1/4 cup grated asiago cheese. Scoop mixture into a round 9-inch springform pan (with a removable bottom). Press polenta into the bottom of the pan to form the crust. Bake for 10 minutes.
  3. While polenta is baking, heat butter over medium heat. Add in yellow onion, salt and pepper and saute for 6-7 minutes, or until soft and caramelized. Add in garlic and stir until fragrant, ~30 seconds. Add in spinach and stir until wilted, about 1-2 minutes. Scoop spinach mixture onto polenta crust and sprinkle with asiago cheese. Bake for 15 minutes, or until cheese is bubbly.
Serves 3 as a side dish
Adapted from Polenta Crust Creamed Spinach Tart
Polenta Tart with Asiago Spinach (3 of 7)



15 comments on “Polenta Tart with Asiago Spinach”

  1. OMG, I’m making this ASAP! (And I agree with you wholeheartedly about mushrooms!)

  2. I’ve never had polenta, even though I’m certain I’d love it. I actually saw it in the store the other day, and debated buying it, but it was pricey, not on sale and not on my list so I put it back. I’ll have to try it soon though, this dish sounds yummy! And I second (third?) your thoughts about mushrooms – they taste odd and have a funny texture! Not a fan!

  3. This is the best freakin idea EVER. I am a polenta-holic, but never thought to make crust out of it. You’re brilliant, as usual!

  4. But I actually want that meal plan for the week. #corneveryday I’ve never made my own polenta, but you bet I’ll be making some soon! Especially if it looks like pizza :)

  5. Polenta is basically my favorite thing ever. And yay! Now I have another way to make/eat it! This tart looks fantastic :)

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  7. I love polenta… I blame it on being Italian. Never thought of baking it into a tart… I have to try this soon, I just pinned it!!

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  10. This looks delicious! I’ve been trying to play around with different ways to make polenta and this is a great one!
    Also–I totally hear you on the mushrooms. I don’t mind them raw, but cooked (or worse, canned!) is not a texture that I like.

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  12. I am not a cook. I follow recipes :) So forgive me if this is a silly question, but do you think using vegetable stock would alter the taste of the crust too terribly (instead of chicken broth)?

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  14. Thanks for the great idea to use polenta as a tart or pizza crust.  Sorry you do nt like mushrooms I am addicted to shiitake. Very high in potassium.  I will use chard instead of spinach.  Here’s another polenta use, I make a batch,keep it on hand for breakfast.  Slice , grill and top with poached eggs and any veggie. 

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