Polenta Tart

Serves 4

Cooking Time Prep time 5 mins


5ml Olive Oil

3Onions, sliced

1½ Tbsp.Rosemary, chopped

3 cloves Garlic, minced

2 Tbsp.Sugar

1 tinTomato Relish –

1 tin Whole Tomatoes, peeled

Salt & Pepper to taste

500 ml Chicken Stock

500 ml Milk

250 gm.Instant Polenta

3 tbsp.Butter

125ml Cream

250ml Parmesan Cheese, grated

Salt & Pepper to taste

Melted butter

Heat the Oven to the grill setting.

Fry the Onions and Rosemary in Butter and Olive Oil until onions are translucent.

Add the Sugar and sauté till the onions starts to caramelise, then add the Garlic.

Pour in the Tomato and the Relish and then simmer until the sauce has reduced to a thick relish.

Season taste with Salt and Pepper and set aside until needed.

Bring the Chicken Stock and Milk to the boil.

Pour in the Polenta, whisking continuously to ensure that there are no lumps.

Simmer for about 15 minutes, stirring every now and again.

The Polenta is cooked when and pulls away from the sides.

Beat in the Butter, Cream and Parmesan cheese.

In a buttered dish layer with half the polenta, then cover with the tomato mixture.

Top with the remainder of the Polenta- work quickly as the Polenta will set

Smooth the surface then brush with melted butter.

Grill the tart until the top caramelises and goes crispy