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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
- 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.
- Add mushroom to the skillet and stir to coat. Cook for 5-6 minutes or until soft. Remove from heat.
- 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.
- 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.
- Serve warm with mushrooms, onions and pesto spooned over top.
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