ZUCCHINI POLENTA TART

ZUCCHINI POLENTA TART image

Number Of Ingredients 6

Previous Next

1 kg zucchini
250 g cornmeal (not precooked, preferably stone-ground, possibly with dried mushrooms)
50 g parmesan
olive oil
herbes de Provence
salt, pepper

Steps:

Cook the polenta Preheat the oven to 220°C. Pour the polenta in a 10-inch springform tart pan. While the polenta cooks, rinse the zucchini, trim the ends, and slice thinly, Heat a little olive oil in a large pan, add in the zucchini slices, sprinkle generously with salt, pepper and herbes de provence, and toss to coat. cook on medium-low heat for twenty **but make sure not to turn them to mush. Transfer to a colander, and leave to drain. Put the polenta into the oven for about fifteen minutes, until the top of the polenta turns crusty and golden. Remove from the oven, remove the sides of the springform pan put the disk of polenta on a cookie sheet, and return to the oven for another ten minutes, until the sides are also crusty and golden. Remove from the oven. Flip the disk of polenta, remove the bottom of the springform pan (or the parchment paper) and return on cookie sheet (the not-yet-crispy side will face upwards, the crispy side downwards) and into the oven for a final ten to fifteen minutes, until the disk of polenta is crisp all over. Remove from the oven, and arrange the zucchini slices harmoniously over the top of the polenta disk. Return into the oven for about ten minutes, top with freshly grated parmesan, cut in slices and serve -- warm, at room temperature or cold.