This is another beautiful first course that uses Polenta as a pie crust. You can use any number of vegetable fillings. The Vegetable Filling with red and yellow peppers, mushrooms and red onion (see Torta de Polenta) is very good, too. In that case, though, I would cut the vegetables into larger strips. Warning: Be careful when stirring as the cornmeal can splatter.
Polenta:
3/4 cup yellow cornmeal
3/4 cup water
2 cups vegetable broth or water
1/3 teaspoon salt
1 teaspoon olive oil to brush on top
3 tablespoons minced chives, for garnish
To Make Polenta:
In a bowl, stir together corn meal and water until thoroughly
blended. In a saucepan, bring broth and salt to a boil. Lower
the heat and spoon in the cornmeal mixture and stir until nicely
blended. Cover the saucepan, with the lid slightly ajar, and simmer
mixture, stirring, for 5 minutes. (The lid will confine the splattering,
yet allow the steam to escape.)
Spread Polenta evenly on the bottom and 1-inch up the sides of a parchment-lined 10-inch springform pan. Brush top with a little olive oil, cover with foil and refrigerate until firm. When firm, fill with Mushroom Filling and sprinkle chives on the top. Cover with foil and refrigerate. When ready to serve, heat at 350° for 20 minutes or until heated through. Cut into wedges to serve. Serves 10.
Mushroom Filling:
1 small onion, finely chopped
3 shallots, finely chopped
2 cloves garlic, minced
1 1/2 pounds mushrooms, thinly sliced
2 tablespoons butter
salt to taste
2 tablespoons flour
1/2 teaspoon dried thyme flakes
1 cup low-fat sour cream
In a large skillet, sauté together first
6 ingredients until vegetables are tender and liquid rendered
is evaporated. Add the flour and thyme flakes and cook and stir
for 3 minutes. Add the sour cream and cook and stir for 2 minutes.
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