Vegan Polenta Bean Tart (Print Version)
# Ingredients:
→ Polenta Crust
01 -
1/4 teaspoon kosher salt
02 -
3 1/2 cups vegetable stock
03 -
1 cup medium-grind cornmeal or polenta
04 -
Freshly cracked black pepper for seasoning
05 -
2 tablespoons nutritional yeast flakes
→ Toppings
06 -
1 batch roasted cherry tomatoes (can be paired with rosemary if you like)
07 -
1 batch white bean tahini dip with roasted garlic
# Instructions:
01 -
Heat up your oven to 190°C. Grease a 23cm tart dish or springform pan lightly with oil. In a medium-sized pot, bring the vegetable stock to a rolling boil. Gradually sprinkle in the cornmeal while stirring non-stop with a whisk to prevent clumps. Lower the heat and simmer gently, stirring every now and then, until it's super thick and bubbling. This typically takes 15-20 minutes. Watch out, as it can spit! Once it’s thick enough to pull away from the pot’s sides, mix in the salt, yeast, and pepper.
02 -
Spread the finished polenta evenly in your greased pan and let it sit for about 15 minutes before popping it into the hot oven. Bake for about 20 minutes, until the top is lightly golden and the mixture is pulling away from the sides. Let it cool down for about 10-15 minutes before moving to the next step.
03 -
Take the cooled polenta crust and use an inverted spatula to spread about 1 generous cup of the bean dip over it. Arrange the roasted tomato pieces on top in an even layer. Slice and serve as wedges when ready to enjoy.
# Notes:
01 -
Store this assembled dish in a sealed container in the fridge, and it keeps well for up to two days.
02 -
Any leftover bean dip stays good for 3-4 days and is great to use like hummus.