Recipe: Upside-Down Savory Polenta Tart for vegetarian flair

"This savory polenta tart delivers that same sense of drama and makes a gorgeous vegetarian centerpiece for the holidays. A layer of delicata squash and red onion bakes beneath a blanket of creamy, cheddar-laced polenta that holds everything together once inverted. As it cooks, the squash softens and sweetens, the onions mellow, and fresh rosemary perfumes the tart from its gooey center to its caramelized, crisp edges. A spoonful of sour cream is all it needs to shine."

"Combine the vegetable broth and water in a medium saucepan and bring to a boil. Slowly whisk in the polenta and season generously with salt and pepper. Cover, reduce heat to low and cook, stirring occasionally, for about 10 minutes or until thick and creamy. Season with salt and pepper and stir in cheese. Meanwhile, heat olive oil in a 10-inch cast-iron skillet over medium heat, and then swirl to coat the bottom and sides of the pan in the hot oil."

The upside-down savory polenta tart layers delicata squash and red onion beneath creamy, cheddar-laced polenta so the top becomes caramelized and crisp after inversion. Delicata squash softens and sweetens during baking while red onion mellows and rosemary perfumes the filling, finishing with a spoonful of sour cream. The polenta is cooked in seasoned vegetable broth and water, stirred until thick and cheesy, then poured over arranged vegetables in a oiled cast-iron skillet before baking. The tart adapts to fillings like fennel and pear with gorgonzola or mushrooms with leeks and Gruyere, and can be baked hot for a molten center or cooled for a firmer texture.

Read at The Mercury News