6 May, 2015
Posted in : Recipe on by : WTG Tags: polenta, vegetarian
For the crust:
1 cup cornmeal
3 cups water
1/4 tsp salt
Pinch of thyme
Whisk all ingredients together and bring to a boil while whisking. When mixture thickens reduce heat to low for ten minutes whisking often but not continuously.
Pour polenta into a greased pie dish using a spatula and form a crust pressing it up the sides. Try to make it even but perfection is not necessary. Bake at 425 degrees until set and golden. It needs to be cooked enough for the crust to hold together when sliced.
For the filling:
16 oz part skim ricotta
Pinch of salt/pepper
1/4 cup Parmesan cheese
Reduce oven to 350 degrees.
Mix ingredients together and pour into an even layer over the polenta crust.
1 tablespoon Parmesan cheese
8 pieces asparagus quickly sautéed in olive
4 cherry tomatoes cut in half
Decorate the top of the filling with asparagus and tomato. It is easier to cut slices if the asparagus is cut into bite sized pieces. Top with remaining Parmesan cheese.
Serve hot, cold or at room temperature. It goes great with a simple salad.