Polenta Crust Creamed Spinach Tart
Combines two favorite sides into a simple, elegant, and healthy appetizer, side dish, or meatless main.
Recipe type: Side Dish, Main, Apetizer
For the polenta crust:
  • 3 cups low sodium vegetable or chicken stock or broth
  • ½ tsp kosher salt
  • 1 cup cornmeal or polenta
  • ¼ cup parmesan cheese
For the creamed spinach:
  • two 6 oz bags of baby spinach
  • 2 oz. cream cheese (I used light)
  • ½ tsp kosher salt
  • a few grinds black pepper
  • ¼ tsp freshly grated nutmeg
  • ¼ cup parmesan cheese
For the polenta crust:
  1. Preheat oven to 400°F.
  2. In a medium saucepan, bring the stock and salt to a gentle simmer.
  3. While whisking, slowly pour in the cornmeal.
  4. Continue to simmer, stirring frequently, for 15 to 20 minutes, or until very thick and almost firm.
  5. Stir in the parmesan cheese.
  6. Pour into a 10 inch tart pan with a removable bottom (a springform pan would probably work as well).
  7. Bake for 10 minutes. (*See Note)
  8. If filling right away, set aside until the creamed spinach is ready. (*See Note)
For the creamed spinach and to assemble the tart:
  1. Spray a large pan with olive oil or cooking spray and add spinach, salt, pepper and nutmeg and cover to allow spinach to wilt for about 3-5 minutes.
  2. Remove lid and stir in cream cheese until cream cheese blends in evenly and excess moisture evaporates.
  3. Remove from the heat.
  4. Take the baked polenta crust (warm or chilled) and press down the center to create an indentation and a raised crust around the edge.
  5. Fill the indentation with the creamed spinach.
  6. Sprinkle top with parmesan cheese. (*See Note)
  7. Bake at 400°F for 10-15 minutes, or unti hot, slightly bubbling and lightly browned. (*See Note)
*At any of these points, you could chill the crust or tart in the refrigerator for at least 30 minutes and then proceed or reheat before serving in the oven or microwave. Chilling will ensure that it firms up to slice cleanly.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2014/03/16/polenta-crust-creamed-spinach-tart/