Polenta Savory Tart (Crostata Salata di Polenta)
Category: Main Dish
Servings: 10
Preparation Time: 25 minutes
Cooking Time: 1 hour 10 minutes
Ingredients
Ingredient | Quantity |
---|---|
Cornmeal (bramata flour) | 200g |
Water | 800ml |
Parmigiano Reggiano DOP (grated) | To taste |
Extra virgin olive oil | To taste |
Fine salt | To taste |
Black pepper | To taste |
Porcini mushrooms | 250g |
Champignon mushrooms | 250g |
Italian sausage (Luganega) | 450g |
Dry white wine | 50ml |
Butter | 40g |
Garlic | 1 clove |
Fresh thyme | 3 sprigs |
Fresh rosemary | 3 sprigs |
Nutmeg (grated) | To taste |
Whole milk | 400ml |
All-purpose flour | 40g |
Instructions
Step 1: Prepare the Filling
Start by preparing the filling for your savory tart. Begin with cleaning the mushrooms: remove any dirt from the porcini and champignon mushrooms (1-2). Once cleaned, cut the mushrooms into quarters.
Next, peel and finely chop the garlic. Pluck the leaves off the sprigs of rosemary and thyme and finely chop the herbs.
Now, carefully slit the sausage casing and crumble the meat, discarding the skin, and place the sausage in a bowl.
Step 2: Cook the Filling
In a large pan, melt the butter over medium heat. Add the garlic and sauté until fragrant. Add the crumbled sausage and cook for about 10 minutes. While cooking, season with grated nutmeg (or powdered nutmeg) and deglaze the pan with the dry white wine. Allow the wine to evaporate.
Once the wine has reduced, add the chopped mushrooms (save some for garnish later), season with salt and pepper to taste, and cover the pan. Let it cook on low heat for another 15 minutes until the mushrooms are softened. Turn off the heat and set the mixture aside.
Step 3: Make the Bechamel Sauce
In a medium-sized pot, melt the butter. Once melted, add the all-purpose flour and stir continuously to create a roux. Season with a pinch of salt, pepper, and freshly grated nutmeg. Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook, stirring until the sauce thickens to a creamy consistency. Once ready, pour the bechamel sauce into the sausage and mushroom mixture. Mix well and set aside.
Step 4: Prepare the Polenta
In a large pot, bring the water to a boil. Add a pinch of salt and a drizzle of olive oil. Slowly whisk in the cornmeal, ensuring it does not clump together. Stir continuously with a wooden spoon until the polenta thickens and becomes creamy. Once done, remove from the heat and let it cool.
Step 5: Assemble the Tart
While the polenta cools, butter a tart pan (27 cm in diameter) using a brush. Transfer the cooled polenta into a piping bag fitted with a star tip. Pipe the polenta into the pan to create a concentric circle base, filling the entire bottom. Then, pipe around the edges of the tart to form a border.
Step 6: Add the Filling and Bake
Pour the sausage and mushroom mixture into the center of the tart, spreading it out evenly. Sprinkle a generous amount of grated Parmigiano Reggiano on top.
Preheat the oven to 200°C (390°F) for the initial baking. Place the tart in the oven and bake for 45 minutes. After 45 minutes, increase the temperature to 250°C (480°F) and switch to the grill function. Bake for an additional 5 minutes to achieve a golden, crispy top.
Step 7: Serve
Once the tart is cooked, remove it from the oven and allow it to cool slightly. Serve the polenta savory tart warm and enjoy its rich, comforting flavors!
Tips and Variations
- For an extra creamy touch, you can add a spoonful of mascarpone cheese to the filling before baking.
- If you prefer a vegetarian version, omit the sausage and use additional mushrooms or a vegetable medley of your choice.
- For a crispy crust, let the tart cool a bit longer before serving, which will help the polenta firm up.
Nutritional Information (per serving, estimated)
- Calories: 350
- Protein: 15g
- Carbs: 40g
- Fat: 18g
- Fiber: 4g
- Sodium: 300mg
This Polenta Savory Tart is the perfect blend of earthy mushrooms, savory sausage, and creamy bechamel, all nestled on a rich, golden crust of polenta. Whether enjoyed as a hearty main dish or a delightful centerpiece for a gathering, it’s a warm, satisfying choice that brings a taste of Italian comfort to your table!