October 24, 2005
Zucchini Polenta Tart
[This is a republication of a post originally published in September of 2004. Click through for the recipe.]
 Roasted Savoy Cabbage |
 Winter Vegetable Curry |
 Cumin Chickpea Crêpes |
Never miss a recipe!
Sign up for the Chocolate & Zucchini newsletter to receive monthly news.
Wondering about the profile images that appear for some commenters? Get your own gravatar today!
mmmmmm, this recipe sounds divine! i, too, adore polenta.
i hope you are enjoying your hols. how thoughtful of you to think of your fans and keep the cz site going. i'm imagining you're enjoying lovely meals enroute.
and belated happy 2nd birthday to cz. you deserve everything that's been coming your way - and more.
very, very best wishes, eileen
Polenta needs to gain more recognition in most countries. Or maybe it is better kept a secret. Either way great recipe.
Matt
If I may add: Polenta is not common at all in France, except in Savoie/Haute-Savoie, where it is commercialized in absolutely every food store under the brand "Alpina Savoie" :-)
Wwwwwoowwwww.. This looks wondrous. There's a place here in San Francisco that makes pre-formed cornmeal/polenta pizza crusts you can buy in a pack of two for a few dollars from some of the local organic grocers.
Are we lucky or what? :)
I'd rather make my own stuff, normally, but these are quite tasty, and work beautifully when, well, I don't feel like thinking too much about a meal. (it happens, eh?)
I'll have to try this polenta disk idea.. Looks gorgeous.
Anson Mills
http://www.ansonmills.com/
has many wonderful cornmeal products. My favorite is the Polenta Integrale, made from an heirloom corn variety. It's slow-cooking--allow at least half an hour, though you don't have to stir continuously, just fairly often--but utterly delicious.
made this last night...might i recommend that once the polenta disk has been removed from the springform pan that it is turned out onto a pizza stone. i did that and it made a big 'croustillant' difference. sadly, i couldn't get the top as crusty/crunchy.
Clotilde!
I love your sassy voice in these directions. I had forgotten your charming little directions. "Get out of my sight." You should bring that voice back. That's why we love you.
As soon as I can stand (bad sprained ankle--boo), I'll be making this dish. It's gluten-free!
Years ago I used polenta to make a very successful quiche for a wheat-allergic friend. I pressed the warm cooked polenta into a tart pan, and filling it with diced, barely blanched asparagus and the egg/cream mixture, topped it with the smallest spears of asparagus radiating outward and some freshly grated parmigiano. heaven.
Clotilde:
I put this in my weekly round-up of the best gluten-free recipes on the web. Thanks again!
I usually don't like Polenta, but we have some in the cabinet - I'm definitely going to try this!
This is an excellent recipy, but I would like to add a couple of suggestions (from an Italian superlover of polenta dishes),
1)you may obtain a polenta crispy base also using a frying pan on a gas stove, instead of the oven.
2) you may use the polenta crispy base as a pizza base, seasoning in plenty ways: mozzarella and tomatoes, artichokes and scamorza, mushroom and sausages, and so forth!
That's interesting, I lived in France for a bit and they sold instant polenta at all the grocery stores and corner markets (I lived in the 14th arr. of Paris). However I cannot find dry polenta anywhere in the USA, it's always in a pre-made paste. I guess cornmeal is the same?
In any case this recipe looks exciting, can't wait to try it.
I love it. I just made polenta a few days ago with Gorgonzola cheese and heavy cream. It was pretty darn good so if you have time, I know you are busy, come check it out and let me know what you think.