The Last Supper! Artichoke-Rosemary Tart with Polenta Crust

Fresh rosemary, artichoke hearts, and cheese pair together beautifully in this naturally gluten-free tart made with a delicious polenta crust!
So…

Yesterday, when I made a special trip to a well known grocery store with the initials W.F., I got to the checkout line and was asked {very politely} by the checkout clerk

Did you find everything you needed?

Being in a hurry to get home and make my tart before my hungry dinner guests arrived, I simply gave a little smile and said

Um, yes thanks!

BUT…

what I REALLY wanted to say if I had a little more time and inclination, was this…

No I did not! Where are the frozen artichoke hearts I came here specifically for?  You have them all the time.  I know you do!  But where are they today?  Was there a run on frozen artichoke hearts??? Oh, and while we’re at it, where is the Zum Bar Frankincense and Myrrh soap???  Not that I NEED a bar mind you, but why do you have EVERY scent BUT Frankincense and Myrrh???

But I digress…

Enough about my grocery shopping woes.

Let’s get on to the real reason you are here today-The Last Supper!

No, not THE Last Supper, but rather the last dish I am preparing for you from Ancient Grain’s for Modern Meals by Maria Speck. {If this is your first time reading an “Ancient Grains” post, click here for more details…}

Made with one of my favorite naturally gluten-free grains {corn}, plus artichokes and rosemary fresh from the garden…

this Artichoke Polenta Tart is hard to beat!

Here’s the recipe…

Artichoke-Rosemary Tart in a Polenta Crust

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 8 servings

A fun twist on the traditional tart, this one is made with a polenta crust, topped with a delicious mixture of Greek Yogurt, fresh herbs, two cheeses, and artichoke hearts. Delicious!

Ingredients

  • 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 {I used Arrowhead Mills organic polenta}
  • 1/2 cup shredded Parmesan cheese {About 2 1/2 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 {As you might imagine, I used jarred artichoke hearts instead of frozen. They worked well, just be sure to drain them and squeeze out any excess liquid.}
  • 2 ounces crumbled goat cheese, or about 1/2 cup
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. To make the polenta crust, bring the broth and the water to a boil in a large heavy-bottomed saucepan over medium-high heat. Add the salt. Using a large whisk, slowly add the polenta in a thin stream, and continue whisking for 30 more seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring vigorously with a wooden spoon about every 2 minutes to keep the polenta from sticking to the bottom. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. The polenta will be fairly stiff. Stir in the cheese, egg, and pepper.
  2. Grease a 10-inch ceramic tart pan with olive oil or coat with cooking spray, and place on a wire rack. Have ready a tall glass of cold water. Dip a wooden spoon into the water as needed as you spread the polenta mixture across the center of the pan, pushing it up the sides. Set aside to firm up at room temperature, about 15 minutes, and then form an even rim about 3/4 inch thick with your slightly moist fingers, pressing firmly.
  3. Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F. Prepare the artichoke cheese filling. Place the yogurt, eggs, green onions, parsley, rosemary, salt, and pepper in a 2-cup liquid measure or a medium bowl and combine well with a fork. Distribute the artichoke quarters over the crust, cut sides up, forming a circle along the rim and filling the center {you might not need all the hearts}. Sprinkle the goat cheese on top and gently pour the filling over the artichokes. Sprinkle with the Parmesan cheese.
  4. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and set aside at room temperature to firm up for at least 20 minutes, 40 if you can wait! Using a sharp serrated knife, cut into slices. Serve with more freshly ground pepper on top if you like.

Notes

Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck. To get a head start on the tart, the polenta crust can be prepared 1 day ahead, as can the entire tart, and stored in the refrigerator. To reheat, allow the tart to come to room temperature before serving, or gently warm in a 325 degree F oven for about 20 minutes.

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Artichoke-Rosemary Tart with Polenta Crust

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 {I used Arrowhead Mills organic polenta}
  • 1/2 cup shredded Parmesan cheese {About 2 1/2 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 {As you might imagine, I used jarred artichoke hearts instead of frozen.  They worked well, just be sure to drain them and squeeze out any excess liquid.}
  • 2 ounces crumbled goat cheese, or about 1/2 cup
  • 1/2 cup shredded Parmesan cheese
  1. To make the polenta crust, bring the broth and the water to a boil in a large heavy-bottomed saucepan over medium-high heat.  Add the salt.  Using a large whisk, slowly add the polenta in a thin stream, and continue whisking for 30 more seconds.  Decrease the heat to low and cover.  Cook for 10 minutes, stirring vigorously with a wooden spoon about every 2 minutes to keep the polenta from sticking to the bottom.  Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times.  The polenta will be fairly stiff.  Stir in the cheese, egg, and pepper.
  2. Grease a 10-inch ceramic tart pan with olive oil or coat with cooking spray, and place on a wire rack.  Have ready a tall glass of cold water.  Dip a wooden spoon into the water as needed as you spread the polenta mixture across the center of the pan, pushing it up the sides.  Set aside to firm up at room temperature, about 15 minutes, and then form an even rim about 3/4 inch thick with your slightly moist fingers, pressing firmly.  No need to fret over this-it’s easy :-)
  3. Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
  4. Prepare the artichoke cheese filling.  Place the yogurt, eggs, green onions, parsley, rosemary, salt, and pepper in a 2-cup liquid measure or a medium bowl and combine well with a fork.  Distribute the artichoke quarters over the crust, cut sides up, forming a circle along the rim and filling the center {you might not need all the hearts}.  Sprinkle the goat cheese on top and gently pour the filling over the artichokes.  Sprinkle with the Parmesan cheese.
  5. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes.  Transfer the pan to a wire rack and set aside at room temperature to firm up for at least 20 minutes, 40 if you can wait!  Using a sharp serrated knife, cut into slices.  Serve with more freshly ground pepper on top if you like.

To Get a Head Start:  The polenta crust, as in steps 1 and 2, can be prepared 1 day ahead, as can the entire tart.  Cool to room temperature, chill for a couple of hours, and then cover with plastic wrap.  Allow the tart to come to room temperature before serving, or gently reheat to warm [not hot} in a 325 degree F oven for about 20 minutes.

To Lighten It Up: use 1 cup non-or low fat Greek yogurt in the filling instead of whole-milk yogurt.

Artichoke Rosemary Tart in a Polenta Crust I have to say this tart was fabulous and definitely one of the favorite recipes I made from Maria's beautiful book {with the hazlenut dark chocolate muesli coming in at a close second!}

We enjoyed it last night with family and friends at a BBQ at our house complete with asparagus wrapped in proscuitto, grilled salmon and tri-tip, corn on the cob, salad and ice cream with a homemade berry sauce and homemade chocolate sauce {Thanks to everyone who brought all the delicious foods to share!}

And, this morning, I devoured a slice of Artichoke Polenta tart {cold} for breakfast with some OJ and coffee.

Don't you just love it when you can eat your dinner for breakfast, and vice versa?

Tuesday, July 26, is the last day to enter my giveaway to win a copy of Maria's beautiful book, Ancient Grain's for Modern Meals.

 

Photo Credit: Sara Remington Copyright 2011

{I have extended the drawing one more day}. One lucky winner will be chosen randomly at 8 pm PT on the evening of July 26.  Simply leave a comment here to enter, and remember that all your other comments {and Spicy RD Facebook votes} count as well!

Happy tart making and best of luck with the drawing!

What has been your favorite recipe from my Ancient Grain’s Posts?  What’s your favorite whole grain to cook with or eat?  Have you ever made a special trip to the grocery store only to NOT find what you were looking for?  If so, what did you say???

I would LOVE to hear from you! Please click here to leave a comment, ask a nutrition question, or leave a suggestion for The Spicy RD. Or, if you enjoyed the post, please share it below!

 

 

 


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Comments

  1. this looks AWESOME!! wow… that last shot is to die for!

    we’ve never talked camera talk… what do you use?

  2. sometimes, food photography makes me curse and when I saw that bottom pic, I cursed. Out loud. Cause it looks SO effin good! Thanks for all the Ancient Grains posts, I’ve enjoyed them and have learned so much, as well as my new found love for keen-wah! :)

  3. Delicious! Am I eligible for the drawing? heehee!

  4. Thanks so much for your comments!

    Regan and Nelly-Glad you liked the last shot! I use a Csnon 60D, which was a Christmas present last year :-)

    Kim-Glad you liked it. Your asparagus was delicious! Of course you’re eligible for the drawing :-)

  5. This looks amazing! I love tarts. What an inventive way to use polenta. Yum!

  6. Beautiful pictures and beautiful idea. Have only a few of the ingredients with me on this island in Maine, so will make it when we get home. Thanks for the inspiration, and I will be checking out Maria;’s book.

    I am the most fond of grits/polenta in my family, though I make them anyway! I also I play with quinoa and millet. Particularly have been on a quinoa salad run.

    Yum.

  7. This sounds amazing. Gorgeous pics! Finally got around to adding you to my blogroll :-) Hope you had a nice weekend!

  8. oh my goodness. i am drooling over this tart and i don’t even eat dairy! lol. polenta crust sounds fabulous!!! much better than the traditional flour + butter crust. i really need to get my hands on this book!

  9. That crust looks totally incredible!

  10. I love polenta and corn anything. We had this corn-based pita-ish bread with Indian food last night that was fantastic. I HATE when I go to a grocery store and can’t find an ingredients. WF changes stock so often things are often not there when you look.

  11. Kristin, Maris, and Lauren-Thanks so much for your comments. Hope you give the polenta tart a try-it’s fabulous!

  12. wow great tart and wish you had told the person on check out all that so fun

  13. Just reading the TITLE of this dish made me say oooooooooooooooooo! :D

  14. Oh YUM!!!!! What a stellar looking recipe! Thank you for sharing, have a great day.

  15. I made it, and everything would have been great if it hadn’t been for the fact that I had to use canned artichoke hearts. No frozen in any of our local supermarkets! Unfortunately I had no luck in my choice between two different brands – I chose one from Peru, and it was just awful, fibrous and sour.
    So, if you can’t get frozen artichoke hearts, use only very good quality canned ones, otherwise they spoil the whole dish.

  16. Looks amazing! Not a fan of goat cheese, but maybe some feta. I love the idea of polenta crust. Our local grocery no longer carries frozen artichoke hearts either… bet they have every flavor of hamburger helper though!

  17. I think if I was to pick a favorite grain recipe book, well I would actually pick the vegan book, The Kind Diet by Alicia Silverstone. It uses a lot of grains in the recipes, YUM! Whenever I can’t find an item at a store, I tend to just change the recipe, easier, LOL!
    This recipe…HOLY CATS…Looks sooooooo good!!! I am polenta lover, artichoke lover, AND rosemary lover, HAPPY DANCE!!!!!!
    Hugs, Terra

  18. Another fabulous and beautiful photographed recipe EA!! I think my family would love this one. Hope I win hehe!!

  19. Lovely alternative to a pie crust and I can see many ways to create health-supportive fillings for this foundation recipe. Quick note: for polenta, instead of the traditional method (soul-fulfilling stirring which I love), you can also do that first polenta prep method in the oven or in the microwave (for those who wish). This allows you to prep the filling while polenta is cooking, instead of stirring the polenta. Have also found that m/w or oven cooked polenta makes easy clean up for the pot… nice recipe!!

  20. I literally cannot wait to try out this recipe! It looks SO so good! I’ve never used polenta before! Can’t wait to try it!

    Oh and I would love to enter your cookbook contest!

  21. Ha! Isn’t it always like that, when we need something for a recipe is when they don’t have it in stock! Just so you know they’ve got frozen artichoke hearts at Trader’s too. I’m usually the pain in the butt person who says no and asks if they have any in the back or when they are planning to get more in stock, lol.

  22. Can’t sleep and checking out your recipes! This REALLY caught my eye! A keeper! :)

Trackbacks

  1. [...] made out of polenta.  Check out her savory rosemary artichoke polenta tart recipe {yum} and blog here! I love anything with corn meal so created a lemon and blueberry tart with sweet polenta crust. [...]

  2. […] made out of polenta.  Check out her savory rosemary artichoke polenta tart recipe {yum} and blog here! I love anything with corn meal so created a lemon and blueberry tart with sweet polenta crust. […]

  3. […] made out of polenta.  Check out her savory rosemary artichoke polenta tart recipe {yum} and blog here! I love anything with corn meal so created a lemon and blueberry tart with sweet polenta crust. […]

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