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Chef Rob’s Mushroom and Spinach Polenta Tart

Course Breakfast, Brunch, Main Dishes
Cuisine Italian
Keyword baby spinach, bacon, butter, egg yolk, eggs, half and half, olive oil, onion, Polenta, salt, Shredded Parmesan, Shredded Swiss Cheese, water
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients

Shell

  • 1 1/2 Cups water
  • 1/2 tsp Salt
  • 1 Tbsp Prairie Farms butter
  • 3/4 Cup Polenta heaped
  • 1 Large egg yolk

Filling

  • 1 Tbsp olive oil
  • 2 slices bacon cut into matchsticks
  • 1/4 Cup onion Diced
  • 6 oz Chopped Mushrooms
  • 3 Cups baby spinach
  • 3 Tbsp Shredded Parmesan
  • 1/3 Cup Shredded Swiss Cheese
  • 3 large eggs slightly beaten
  • 1 Cup Prairie Farms half and half
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • Preheat to 350 F. Have a spatula and greased 9” Tart pan or pie dish ready.
  • Put water, salt and butter in a sauce pan and bring to a boil. Start whisking and add polenta in a thin stream until incorporated. Switch to a spatula, drop heat to medium and cook out the polenta until it is thick and smooth (about 8 minutes). Turn off heat, stir in the egg yolk. Pour into the tart pan and let it cool for a couple minutes, then press into the tart ‘shape’. Place pan on a baking sheet and continue with the filling.
  • In a large skillet, heat oil and fry bacon over medium heat until just cooked. Remove to a paper towel lined bowl. Add onion and mushrooms and fry just till soft but not browned, and scatter over bottom of polenta shell, along with the bacon. Add a little more oil and soften the mushrooms, removing just before turning dark brown. Add them to the shell. Wilt the spinach for a couple of minutes until just soft. Scatter it over the shell. Finally, sprinkle the cheeses over the veg in the shell.
  • In a small bowl beat the eggs and half ‘n half and season with the salt and pepper. Pour mixture over filling. Bake off about 35-40 minutes until the custard is set and top is lightly browned.