Spring Onion and Polenta Tart

Spring Onion and Polenta Tart

This tart is packed with sweet, caramelized spring onion and creamy, cheesy polenta.


serves 8-10


2 tablespoons butter, divided

6 spring onions, washed and roots removed

1 teaspoon honey

¼ cup white wine (Chardonnay or Sauvignon Blanc)

¼ cup plain yogurt

½ cup cheese (Gruyere, Gouda or mozzarella)

1 cup yellow cornmeal (or polenta)

2 garlic cloves, minced

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 tablespoon olive oil

Parmesan, thinly sliced for garnish (optional)



Preheat the oven to 400 degrees F. Grease a 10-inch round tart pan with 1 tablespoon of the butter.

Separate the dark greens of the spring onions from their lighter stem and bulb. Wash thoroughly and set the greens aside. Slice the bulbs into thin slices.

In a skillet, melt the remaining tablespoon of butter over medium heat. Add the sliced onions and cook, until softened and beginning to brown, about 5 minutes. Stir in the honey and continue to cook another 5 minutes. Add in the white wine and cook until all the liquid is evaporated and the spring onions are nice and caramelized, about 10-15 minutes more. Cool. Once cool, stir in the yogurt and cheese and set aside.

Fill a medium pot with 3 cups water and bring to a gentle boil. Slowly pour in the polenta, stirring as you go. Add the garlic, salt and pepper, and continue to stir over low heat until the polenta is thick and pretty dry, about 10-15 minutes.

Remove the polenta from heat and stir in the caramelized onion mixture, stirring until all the ingredients are combined. Allow it to cool for 10 minutes and then spread it, about ½-inch thick, into your tart pan. Place the pan into the refrigerator to chill for 15-20 minutes.

Using the green ends (that you set aside), julienne them into thin strips and spread them on top of the tart. Sprinkle black pepper over the top and drizzle with olive oil.

Place the tart pan into the oven and bake for 10 to 15 minutes, until the polenta is firm and has turned golden brown.

Top with thinly sliced Parmesan (optional) and serve warm. 


vegetable plate

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