Artichoke-Rosemary Tart with Polenta Crust

This super-easy polenta crust doesn't require a rolling pin or a baker's touch. Serve this savory tart at a barbecue or other summer gathering.


| April 2011 Web



Ancient Grains for Modern Meals book cover

"Ancient Grains for Modern Meals" features Mediterranean-inspired recipes starring Old World grains such as farro, barley and polenta.


Photo Courtesy Ten Speed Press

The following is an excerpt from Ancient Grains for Modern Meals by Maria Speck (Ten Speed Press, 2011). The excerpt is from Chapter 6: Modern Mains. 

Artichoke-Rosemary Tart with Polenta Crust
Serves 4 as a main course, or 8 as a starter 

Polenta Crust: 

1 1/2 cups low-sodium vegetable broth
1 1/4 cups water
1/2 teaspoon fine sea salt
1 1/4 cups polenta or corn grits
1/2 cup shredded Parmesan cheese (about 21/2 ounces; use the large holes of a box grater)
1 large egg, at room temperature
1/4 teaspoon freshly ground black pepper

Artichoke Cheese Filling: 

1 cup plain whole-milk Greek yogurt
2 large eggs
1/2 cup finely chopped green onions (about 3)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package frozen quartered artichoke hearts, thawed and drained
2 ounces crumbled goat cheese (about 1/2 cup)
1/2 cup shredded Parmesan cheese





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