"There's something undeniably festive about an upside-down dish the split second of suspense before the flip, followed by the reveal of a caramelized, shimmering top. This savory polenta tart delivers that same sense of drama and makes a gorgeous vegetarian centerpiece for the holidays. A layer of delicata squash and red onion bakes beneath a blanket of creamy, cheddar-laced polenta that holds everything together once inverted."
"A spoonful of sour cream is all it needs to shine. Like most tarts, this one is endlessly adaptable. Try fennel and pear with gorgonzola, or lean into comfort with mushrooms, leeks, Gruyere and thyme. Assemble it ahead and bake just before serving for a molten center, or let it cool for a firmer, picnic-ready texture. Rustic yet elegant, it fits weeknight dinners and holiday tables alike."
An upside-down savory polenta tart layers delicata squash and red onion beneath creamy, cheddar-laced polenta and is baked in a skillet, then inverted to reveal a caramelized top. Polenta is cooked in seasoned vegetable broth and water, stirred until thick and creamy, then finished with aged cheddar. Delicata and red onion soften and sweeten while rosemary perfumes the tart from center to crisp edges. A spoonful of sour cream finishes the dish. Variations include fennel and pear with gorgonzola or mushrooms, leeks, Gruyere and thyme. The tart can be assembled ahead and baked for a molten center or cooled for a firmer texture.
Read at www.mercurynews.com
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