How to Make Rustic Grape & Olive Oil Polenta Tart
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Preheat oven to 375°F (190°C). Lightly oil a 9-inch tart/pie pan.
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In a saucepan, bring water and salt to a boil. Gradually whisk in cornmeal; cook stirring often until thick (6–8 minutes).
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Stir in half the olive oil and spread polenta into tart pan to form a crust. Let cool 5 minutes.
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Arrange grapes over polenta; drizzle with remaining olive oil and honey. Sprinkle with cinnamon, walnuts, and rosemary.
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Bake for 20–22 minutes, until grapes are softened and tart is golden.
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Cool slightly before slicing and serving.
Pro Tips for Perfect Rustic Grape & Olive Oil Polenta Tart
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium-grind cornmeal, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Rustic Grape & Olive Oil Polenta Tart?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Rustic Grape & Olive Oil Polenta Tart?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium-grind cornmeal?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.