Artichoke Rosemary Tart with Polenta Crust
Serves: 8 servings
  • 1½ cups low-sodium vegetable broth
  • 1 cup water
  • ½ teaspoon fine sea salt
  • 1¼ cups/7½ ounces stone ground cornmeal, medium grind
  • ½ cup shredded Parmesan cheese, about 2 ½ ounces
  • 1 large egg, at room temperature
  • ¼ teaspoon freshly ground black pepper
  • 1 cup plain whole-milk Greek yogurt
  • 2 large eggs
  • ½ cup finely chopped green onions
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon minced fresh rosemary
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (9-ounce) package frozen quartered artichoke hearts, thawed and drained
  • 2 ounces crumbled goat cheese (about ½ cup)
  • ½ cup shredded Parmesan cheese
  1. To make the polenta crust, bring the broth and the water to a boil in a large heavy-bottomed saucepan over medium-high heat. Add the salt. Using a large whisk, slowly add the cornmeal in a thin stream, and continue whisking for 30 more seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring vigorously with a wooden spoon about every 2 minutes to keep it from sticking to the bottom of the pan. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. The polenta will be fairly stiff. Stir in the Parmesan cheese, egg, and pepper.
  2. Grease a 10-inch ceramic tart pan with olive oil or coat with cooking spray. Have ready a tall glass of cold water. Dip a wooden spoon into the water as needed as you spread the polenta mixture across the center of the pan, pushing it up the sides. Set aside to firm up at room temperature, about 15 minutes, and then form an even rim about ¾-inch-thick with your slightly moist fingers, pressing firmly.
  3. Meanwhile, position a rack in the center of the oven and preheat to 375°F.
  4. Prepare the artichoke cheese filling. Place the yogurt, eggs, green onions, parsley, rosemary, salt, and pepper in a 2-cup liquid measure or a medium bowl and combine well with a fork. Distribute the artichoke quarters over the crust, cut sides up, forming a circle along the rim and filling the center. Sprinkle the goat cheese on top and gently pour the filling over the artichokes. Sprinkle with the Parmesan cheese.
  5. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and set aside at room temperature to firm up for at least 20 minutes, 40 if you can wait.
  6. Using a sharp serrated knife, cut into slices. Serve with more freshly ground pepper on top if you like.
From Ancient Grains for Modern Meals by Maria Speck (with very slight modifications)
Recipe by Queen of My Kitchen at