Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Crostata di polenta (salata) con pesto, ricotta, rucola, pomodori, mozzarelle e noci 🌱🍅

Savory Polenta Tart with Pesto, Ricotta, Arugula, Tomatoes, Mozzarella, and Walnuts

Name: Savory Polenta Tart with Pesto, Ricotta, Arugula, Tomatoes, Mozzarella, and Walnuts
Total time: 2100 s
Yield: 8-9 inch (18-22 cm) round pan
Ingredients: 2 cups water (500 g); 1 pinch coarse salt; 3/4 cup cornmeal (125 g); 3 teaspoons pesto; 3 teaspoons ricotta cheese; as needed Arugula,; 1-2 tomatoes; 1 ball fresh mozzarella cheese; as needed Walnuts,

Giulia 🌺 @julia_passioncook19

Umbria

Polenta is a simple and quick dish that can also be a complete meal for those, like me, who don't have much time. It's delicious served hot right after making it, or cold—just prepare it however you like! Let me know what you think!

Giulia 🌺 @julia_passioncook19

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Ingredients

10 min (to boil water) + 5 min (to cook polenta) + 20 min (to finish)

8-9 inch (18-22 cm) round pan

For the polenta tart:
2 cupswater (500 g)
1 pinchcoarse salt
3/4 cupcornmeal (125 g)
Topping:
3 teaspoonspesto
3 teaspoonsricotta cheese
as neededArugula,
1-2tomatoes
1ball fresh mozzarella cheese
as neededWalnuts,

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Steps

10 min (to boil water) + 5 min (to cook polenta) + 20 min (to finish)

1

Heat the water in a small saucepan on the stove.
2

Meanwhile, measure the cornmeal. When the water comes to a boil, add the coarse salt and cornmeal, whisking by hand to prevent lumps.
3

Once thickened, pour the hot polenta into a baking pan lined with parchment paper. Use a spoon to shape the edges and form a base for the toppings. Let it cool first at room temperature, then place it in the fridge. Meanwhile, prepare the toppings: wash the arugula, slice the tomato and mozzarella, mix the pesto with the ricotta, and break the walnuts into pieces.
4

Place the cooled polenta tart on a plate. Top with the pesto mixture, arugula, tomato slices, mozzarella slices, and walnut pieces. Enjoy!