Savory Pumpkin Polenta Tart

Savory Pumpkin Polenta Tart from Top Ate on Your Plate

Ingredients

• 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)

Directions

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.