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🍽️ Crispy Polenta Tart with Red Onions, Spinach, Figs, and Grana Padano

240 kcal · 30 min · 4 servings

Ingredients

• 500 ml vegetable broth
• 125 g instant polenta (cornmeal)
• 100 g Grana Padano
• 0.5 tbsp olive oil
• 1 red onion
• 400 g baby spinach
• salt
• pepper
• 2 figs
• 1 sprig rosemary

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Stir in the cornmeal and let it swell for 10 minutes over low heat.
3. 3. Grate half of the Grana Padano finely and mix it into the polenta.
4. 4. Grease a tart pan with oil.
5. 5. Place the polenta in the pan and shape a crust edge.
6. 6. Preheat the oven to 220 °C (200 °C fan-forced or gas mark 3–4).
7. 7. Bake the tart for 30 minutes in the oven.
8. 8. Remove the tart from the oven and let it cool slightly.
9. 9. Peel the red onion and slice it into rings.
10. 10. Wash the spinach and shake one handful dry.
11. 11. Place the remaining damp spinach into a hot pan.
12. 12. Cook the spinach over low heat for 2 minutes until wilted.
13. 13. Drain the cooked spinach in a sieve and squeeze out excess liquid with your hands.
14. 14. Season the squeezed spinach with salt and pepper.
15. 15. Wash the figs and slice them.
16. 16. Spread the seasoned spinach evenly over the polenta base.
17. 17. Arrange the onion rings and fig slices on top of the spinach.
18. 18. Grate the remaining Grana Padano and sprinkle half of it over the tart.
19. 19. Broil the tart for 3–5 minutes using the grill function.
20. 20. Distribute the remaining grated Grana Padano and the dry spinach leaves over the tart.
21. 21. Wash the rosemary, shake it dry, and pluck off the needles.
22. 22. Garnish the tart with fresh rosemary needles and serve.

Nutrition per serving

• kcal: 240
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 12 g