Asparagus Tart with Polenta

Ingredients

• 1 cup polenta
• 3 cups water
• 1 teaspoon salt
• 1 pound asparagus
• 1 cup heavy cream
• 2 large eggs
• ½ cup parmesan cheese

Instructions

1. 1

   Preheat oven to 400°F. Bring 3 cups water and 1 tsp salt to a boil in a medium pot. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring often, until thick and creamy, about 5 minutes.

2. 2

   Spread the hot polenta evenly into a greased 9-inch tart pan, pressing it up the sides to form a crust. Set aside to cool slightly.

3. 3

   Trim the woody ends from 1 lb asparagus and cut spears in half. In a small bowl, whisk together 1 cup heavy cream, 2 eggs, and 1/2 cup grated Parmesan until smooth.

4. 4

   Pour the cream mixture into the polenta crust. Arrange the asparagus spears on top in a single layer, cut sides down.

5. 5

   Bake until the filling is set and the edges are golden, about 25-30 minutes. Let cool for 5 minutes before slicing and serving warm.

6. 6

   Optional: sprinkle with black pepper or lemon zest before serving if you have them.

Tools you’ll need

• 9-inch tart pan
• medium pot
• whisk
• small bowl
• knife

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