Upside-Down Savory Polenta Tart adds vegetarian flair

"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."

"As it cooks, the squash softens and sweetens, the onions mellow, and fresh rosemary perfumes the tart from its gooey center to its caramelized, crisp edges. 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."

"Preheat the oven to 400 degrees. Combine the vegetable broth and water in a medium saucepan and bring to a boil. Slowly whisk in the polenta and season generously with salt and pepper. Cover, reduce heat to low and cook, stirring occasionally, for about 10 minutes or until thick and creamy. Season with salt and pepper and stir in cheese."

An upside-down savory polenta tart layers delicata squash and red onion beneath cheddar-laced polenta, producing a caramelized top when inverted. The squash softens and sweetens while onions mellow during baking, and fresh rosemary perfumes the center and crisp edges. Polenta is cooked in seasoned vegetable broth and finished with aged cheddar for creaminess. The tart can be assembled ahead and baked for a molten center or cooled for a firmer picnic-ready texture. Variations include fennel and pear with gorgonzola or mushrooms, leeks, Gruyere and thyme. Serve with a spoonful of sour cream.

Read at Boston Herald