Polenta Crust Creamed Spinach Tart – a dish that’s as delightful to the palate as it is a joy to create. When I stumbled upon this recipe, amongst the hustle of clattering pans and the rich aromas of Food and Meal’s test kitchen, I knew I had found something special. The rustic charm of polenta, with its golden hues and comforting texture, brought back memories of sun-soaked fields of corn waving gently in the breeze. It evoked thoughts of heritage and the simplicity of earth-to-table dining.
But it wasn’t just nostalgia that drew me to this dish; it was also the desire for a harmonious blend of nutrition and indulgence. How often do we come across a recipe that not only warms our hearts but also nurtures our bodies? The creamed spinach, with its vibrant green, promises a burst of earthy goodness in every bite, marrying the polenta crust with a gentle, creamy embrace.
This tart is my ode to balance. In each slice lies the convergence of robust and gentle, of traditions and modern twists. It’s for those laid-back Sunday brunches or the elegant dinner parties that beg for a centrepiece that will ignite conversation and tantalize taste buds. I take joy in the fact that it’s as much a pleasure to look at as it is to eat – each slice a masterpiece of color and texture.
So come, join me on this culinary adventure, as I share with you the steps to creating this comforting yet sophisticated dish. May it bring a smile to your face, as it does to mine every time I slide it out of the oven, golden and bubbling, ready to be served to friends and family who await eagerly, forks in hand.
Polenta Crust Creamed Spinach Tart Recipe
How to Make Polenta Crust Creamed Spinach Tart
Ingredients
Polenta crust
- 3 cups vegetable stock or broth can use chicken stock or broth
- 1 cup polenta or cornmeal
- ¼ cup parmesan cheese
- ½ tsp. kosher salt
Creamed spinach
- 2 bags of 6oz. baby spinach
- 2 oz. light cream cheese
- ¼ cup parmesan cheese
- ¼ tsp. freshly grated nutmeg
- ½ tsp. kosher salt
- a few grinds black pepper
Instructions
Polenta crust
- Preheat your oven to 400-degree Fahrenheit and proceed to the next step.
- Let your vegetable or chicken stock simmer in a medium saucepan. Put a little salt if so desired.
- Stir the broth gently and slowly pour in the cornmeal or polenta.
- Continue to simmer with you stirring the mixture regularly for about 15-20 minutes. Make a paste with very thick consistency until it’s almost solid to the feel.
- Mix in the parmesan cheese and stir gently.
- When the mixture is okay, gently pour it into 10-inch tart spring-form pan.
- Bake the polenta mixture for about 10 minutes and let it cool by putting in your fridge’s chiller.
Creamed spinach and assembling
- Put large pan over medium flame and pour olive oil or coat it cooking spray. Add then the spinach, salt, pepper and nutmeg. Let the spinach wilt which would take for about 3-5 minutes.
- Take the lid off and mix in the cream cheese until it is blended evenly. Allow the excess moisture to evaporate, and then remove from the heat.
- Get your baked polenta crust and press down the mid-section. This will create a notch that will allow your crust to be raised just around the edge.
- Now, pour the creamed spinach into the indention then top it with parmesan cheese.
- Put the tart into the oven and bake for around 10-15 minutes for 400-degree Fahrenheit.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Stovetop Polenta Crust Creamed Spinach Tart
To prepare the Stovetop Creamed Spinach Tart, begin by pre-baking the pie crust in a skillet. If not using a pre-made crust, roll out the pie dough to fit the skillet, press it into the bottom and sides, dock it with a fork, and blind-bake until golden brown and fully cooked. Once done, remove the crust from the skillet and set it aside. In the same skillet, melt butter over medium heat and sauté finely chopped onion and minced garlic until translucent and aromatic. Add chopped spinach to the skillet, cooking until wilted and moisture evaporates. Season with salt, pepper, and a pinch of nutmeg. Reduce the heat, pour in heavy cream, stir until slightly thickened, then add shredded cheese, stirring until fully melted and the filling becomes creamy. Return the pre-baked crust to the skillet, pour the creamy spinach mixture into it, and spread evenly. Optionally, sprinkle more shredded cheese on top. Let the tart cook for a few more minutes on low heat until the filling is heated through. Finally, slice into wedges and serve immediately, enjoying the delightful combination of creamy spinach and a buttery, flaky crust in each bite.
Tips for making Polenta Crust Creamed Spinach Tart
Serving Suggestions
The Polenta Crust Creamed Spinach Tart, embodying a perfect blend of comfort and elegance, offers a delightful culinary experience. Suggested pairings aim for a harmonious balance, providing either textural contrasts or complementary flavors. Options include the crispy Radicchio And Parmesan Salad for a well-rounded meal, South African Butternut Soup as a silky starter, and Stir Fried Beef and Broccoli for a hearty yet refined side. Dessert choices like Blending Strawberry Ice Cream cleanse the palate, while brunch with Fluffy Greek Yogurt Pancakes brings out a lovely flavor combination. Unconventional options like Scallion-Flavored Shio Ramen and Japanese Seafood Soup (Nabe) offer subtle tastes that enhance without overshadowing. Hiyashi Chuka (Cold Ramen) provides a refreshing counterpart, Teriyaki Chicken Quinoa Bowls introduce balance, and Air Fried Rosemary Green Beans add a contrasting crunch. These pairings transform the tart from a dish into a memorable culinary journey, ensuring each bite is a step further into gastronomic delight.
Cooking Tips
One might find a deep sense of satisfaction in the simplicity of making the polenta crust. It begins with simmering water or broth to a gentle boil. Gradually stirring in the polenta, you must be patient and attentive to its needs, much like nurturing a friendship, allowing it to thicken and swell over low heat. The trick here is to prevent lumps with a loving and consistent stir, giving the polenta the attention it deserves. The crust’s preparation seems almost therapeutic, as the repetitive motion of stirring allows for a moment of reflection and perhaps a connection to the more traditional, time-honored methods of cooking.
Once the polenta is creamy and spreadable, it’s transferred to a baking dish, forming a base that will later provide a delightful contrast in texture to the luscious creamed spinach. The crust might then be pre-baked to a golden hue, a frame as inviting as the sun-kissed walls of a Mediterranean home.
Turning to the creamed spinach, there’s a comforting nostalgia in the sautéing of onions and garlic, their fragrance setting the tone for the tart’s lush filling. Their aromatic sizzle can take one back to childhood days spent in a grandparent’s kitchen, where every herb and spice had its own story to tell. The spinach, perhaps bright and unwilted, wilts down to a tender green in the pan. A bit of flour and cream joins the greens, thickening to the right consistency, just as the conversation often deepens with good company.
Blending the creamed greens with the polenta crust is an act celebrating the harmony of distinct flavors and textures. The way they come together, snug within the crisp polenta walls, is reminiscent of a cozy, well-organized home.
One might bake the tart until it is perfectly set, the top a modest golden-brown, exuding an aura of warm, comforting homeliness. The suggestion of grating a touch of nutmeg or sprinkling parmesan cheese before the baking process could lend a personal touch, a secret ingredient reflecting the cook’s own taste.
Personal opinions could wax poetic about this tart. It represents not just a meal but a labor of love—a quiet afternoon spent in the kitchen with the peaceful sound of simmering and baking as companions. It’s a dish that caters to those who appreciate the simpler pleasures: a good meal, the textures of good quality ingredients, and the satisfaction of creating something beautiful and nourishing from scratch.
In serving, the dish can be enjoyed with a light, crisp salad or a glass of white wine, which might elevate the experience, enhancing the comforting flavors with a hint of elegance and celebration.
FAQs of Polenta Crust Creamed Spinach Tart
- Can I Use Frozen Spinach?
Yes, you can use frozen spinach, but be sure to thaw and thoroughly squeeze out excess moisture before using it in the tart. - Can I Make the Tart Ahead of Time?
Absolutely! You can prepare the tart up to a day in advance and refrigerate it. Reheat in the oven for a few minutes before serving. - Can I Freeze Leftover Tart?
Yes, you can freeze leftover Creamed Spinach Tart. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw and reheat in the oven when ready to enjoy. - Can I Substitute the Cheese?
Certainly! Feel free to use your favorite cheese or experiment with different varieties to suit your taste. - What Should I Do If My Tart Crust Gets Too Brown?
If the crust is browning too quickly during baking, cover the edges with aluminum foil to prevent further browning while the filling finishes cooking.
Conclusion
Polenta crust offers a delightful twist on the traditional tart, infusing every bite with a cornmeal flavor that pairs beautifully with the creamy richness of the spinach filling. This delightful contrast not only pleases the palate but also adds a visually stunning element to any meal presentation. Using polenta as the foundation for a creamed spinach tart takes advantage of its versatility and natural gluten-free status, ensuring that even those with dietary restrictions can indulge in this sumptuous dish.
The creamed spinach filling, silky and decadent, redefines comfort food. Infused with subtle notes of garlic and perhaps a hint of nutmeg, it complements the rustic base with a velvety texture. To achieve the perfect balance between savory and creamy, one might consider blending in a variety of cheeses like Parmesan, which melts beautifully and adds a depth of flavor. The richness of the tart can be cut through with a bright, acidic salad on the side, offering a refreshing counterpoint.
As we reflect on this culinary masterpiece, we also recognize the nutritional aspects. Spinach, the star of the filling, is a powerhouse of vitamins and minerals. When paired with a whole-grain polenta crust, this tart becomes a self-contained dish that not only satisfies the taste buds but also nourishes the body.
For those who would like to further explore and recreate such enticing dishes, or simply seek inspiration, visiting Food And Meal or foodandmeal.com would be greatly advantageous. As a repository of diverse recipes and culinary knowledge, it can serve as a guide for both novice chefs and seasoned cooks.
In summary, the Polenta Crust Creamed Spinach Tart is a testament to the innovation and harmony that can be achieved in the world of gastronomy. It showcases the potential of unassuming ingredients to create a dish that is as nutritious as it is indulgent. Whether served as a main course or as a unique side, this tart promises to be a conversation starter at any dining table.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.