Savory Pumpkin Polenta Tart

savory pumpkin polenta tart
Savory Pumpkin Polenta Tart from Top Ate on Your Plate


  • 1 tsp olive oil
  • 1 ½ Vidalia onion, chopped
  • 8 oz sliced mushrooms
  • 1 tsp rosemary, chopped
  • 1 clove of garlic, grated
  • ½ cup balsamic vinegar
  • 1 TBSP honey
  • 3 cups of vegetable stock
  • 1 cup canned pumpkin
  • ¾ cup quick cooking polenta
  • ¾ cup Parmesan cheese, freshly grated
  • ¼ cup pesto (or more if desired)


  1. Heat olive oil in a medium skillet over medium heat.  Add onions, rosemary and garlic.  Cook for about 3-4 minutes. Add vinegar and honey.  Turn heat to high and cook for 5 more minutes or until half of the vinegar cooks off.  Remove the onions with a slotted spoon and set aside leaving the liquid in the pan. 
  2. Add mushroom to the skillet and stir to coat.  Cook for 5-6 minutes or until soft.  Remove from heat.
  3. Whisk vegetable stock and pumpkin in a saucepan and bring to a simmer over high heat.  Remove from each and slowly whisk in polenta.  Add cheese and half the onions and stir to combine. 
  4. Preheat oven to 400 degrees. Spray a tart dish with non-stick cooking spray.  Transfer polenta to dish.  Let stand for 10 minutes. Place in oven for 10 minutes.  Turn oven to broil and cook for 2 more minutes.
  5. Serve warm with mushrooms, onions and pesto spooned over top.

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