Recipe Monday Nov. 4: Polenta Tart with Mushrooms and Sage - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Monday Nov. 4: Polenta Tart with Mushrooms and Sage

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Polenta Tart with Mushrooms and Sage

 

Comforting, fun and easy to make this gluten-free tart with seasonal mushrooms will bring to life your next gathering. Choose to add soft blue cheese or goat cheese for an additional depth of flavor.

 

Yield: 4 servings

 

2 tablespoons olive oil, for brushing

1-1/2 cups finely ground polenta

2 cups cold water

1/2 cup grated Parmesan-Romano cheese

4 tablespoons unsalted butter

Freshly ground black pepper

 

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium onion, thinly sliced

1 medium garlic clove, minced

1-1/2 pounds wild mushrooms such as cremini, porcini and portobello

2 tablespoons sherry or madiera

1 teaspoon minced sage leaves

2 ounces goat cheese for garnish

 

Preheat an oven to 375 degrees and position an oven rack in the center. Using a silicone pastry brush, coat the inside of a 9-inch tart pan with a removable base with oil and set aside.

 

In a medium, heavy bottom saucepan, add the water and bring to a boil. When boiling, use a whisk to slowly add the polenta in a steady stream and lower heat to a simmer, and cook, constantly stirring with a whisk, until creamy and cooked, about 7 minutes. Add the butter by tablespoons and then the cheese, taste and adjust seasoning with salt and pepper.

 

Using a silicone spatula, transfer the polenta to the prepared tart pan and spread the mixture evenly over the bottom and up the sides of the pan. Bake until dry and crisp on the edges, about 30 minutes.

 

To prepare the mushrooms: While the tart shell is cooking, prepare the mushrooms. In a large, heavy skillet, add the butter and oil and place on the stove over a moderate heat until the butter is melted. Add the onion, and cook until starting to caramelize, about 10 minutes. Add the garlic, and cook until softened, about 1 minute. Stir in the mushrooms and sage and continue to cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 15 minutes. Remove the pan from the heat, add the sherry and sage and return to the heat to deglaze the pan.  Taste and season with salt and pepper.

To serve: Remove the polenta tart from the pan and place onto a platter. Using a silicone spatula, fill the polenta shell with the mushrooms and garnish with crumbled goat cheese.  Slice and serve warm.

 

 

 

 

 

 

 

 

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