Asparagus Tart With Dill Polenta Crust Recipe

Name: Asparagus Tart With Dill Polenta Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; ¾ cup yellow cornmeal (coarser is better); 1 tablespoon fresh dill or 1 teaspoon dried dill; 1 teaspoon fresh ground pepper; 34 lb fresh asparagus; 1 roasted red pepper; 4 large eggs; ½ cup low-fat milk; ⅓ cup grated onion; 1 ½ teaspoons salt; 1 teaspoon fresh ground pepper; ¾ cup shredded fontina or ¾ cup swiss cheese; 3 tablespoons parmesan cheese

Servings: persons

3 cups chicken stock
¾ cup yellow cornmeal (coarser is better)
1 tablespoon fresh dill or 1 teaspoon dried dill
1 teaspoon fresh ground pepper
34 lb fresh asparagus
1 roasted red pepper
4 large eggs
½ cup low-fat milk
⅓ cup grated onion
1 ½ teaspoons salt
1 teaspoon fresh ground pepper
¾ cup shredded fontina or ¾ cup swiss cheese
3 tablespoons parmesan cheese

1
PREPARE THE CRUST:
2
Bring stock to a boil, whisk in cornmeal slowly.
3
Reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction.
4
When the polenta pulls away from the side of the pot, it's done.
5
Add pepper and mix.
6
Spread polenta evenly in a pie pan.
7
PREPARE THE FILLING:.
8
Snap off the bottoms of each asparagus.
9
Cut into two-inch pieces and blanch for three minutes in boiling water.
10
Set aside.
11
Clean roasted pepper and cut into strips.
12
Whisk together eggs and add milk, onion, salt, and pepper.
13
In bottom of shell, place peppers and asparagus.
14
Top with cheeses.
15
Pour egg mix over all and bake at 375F for 45 minutes.

1419

kcal

Calories

Fat

169

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups chicken stock, ¾ cup yellow cornmeal (coarser is better), 1 tablespoon fresh dill or 1 teaspoon dried dill, 1 teaspoon fresh ground pepper, and more.

Yes, Asparagus Tart With Dill Polenta Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asparagus Tart With Dill Polenta Crust

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