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Thread: Polenta Tart

  1. #1
    Join Date
    Oct 2001
    Boston, MA


    I got this off of!

    3 cups water
    1 tsp. salt
    1 cup yellow cornmeal
    2/3 cup grated parmesan
    1/2 cup chopped fresh basil
    1 tbsp. chopped garlic
    1/2 tsp. black pepper
    1 package (6 oz) sliced portobello mushrooms
    1 tbsp. olive oil
    1 cup canned tomato sauce

    Coat 8" tart pan with removeable bottom or 8" springform pan with cooking spray. Bring water, salt to boil in saucepan. Gradually stir in cornmeal; cook, stirring, 3 minutes until thickened. Remove from heat. Stir in 1/2 cup parmesan, basil, garlic and pepper. Spread in pan, leaving 1/2" rim all around. Cover and refrigerate for 1 hour or until firm. Heat oven to 350. Saute mushrooms in oil over medium-high heat 5 minutes. Top polenta with sauce, mushrooms and remaining parmesan. Bake for 15 minutes.

    Servings: 8
    Points: 3
    Weight loss to date: -78lbs.<br />Pounds to go: 35!

  2. #2
    Join Date
    Sep 2001
    Pacific Northwest


    This looks SCRUMPTIOUS! [img]graemlins/bcbsalute.gif[/img]
    May you be happy. May you be well. May you be free from suffering.

    Check out my website!


  3. #3
    Join Date
    Oct 2001
    Boston, MA


    I'm making it this week - I'll let you know how it turns out!

  4. #4
    Hailey Guest

    Default Re: Polenta Tart

    This sounds interesting, can't wait to try it.

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