I have to say that I don’t care for microwave ovens—although I have one. When I do use the “micro,” I make a point not to stand in front of it, and that’s about the extent of precaution. I use mine to defrost things every once in a while and I use it to make polenta. It is a no muss/no fuss method of cooking polenta and I can be prepping the other parts of the meal while the polenta is nuking away. So I am going to give you my microwave polenta technique, and unless you are more adverse to the machines than I, or your kitchen is not so modernly equipped, you also will enjoy ease of polenta prep.
This tart “crust” is polenta. Which makes it gluten-free and lower in calories than a butter tart crust, besides perfectly complementing the filling in an Italian sort of way. Prepare the crust in a 9-inch tart pan with removable ring, or a 9-inch springform pan.
trimmed green garlic
I am not sure if John planted some garlic specifically for a green garlic harvest or if he is thinning the crop to allow more space for bulb development of what’s left in the rows, but this week we are enjoying green garlic in our Ranui Gardens CSA box. Green garlic looks a lot like green onions or scallions and can be prepared in pretty much the same way. You will want to trim green garlic as dictated by its relative youth, or how close it was to becoming fully formed garlic; if the green part is very tender, you can chop the entire stalk, otherwise trim away some of the green as you might for scallions. Wash green garlic well, as you would leeks, for dirty soil can hide in the stalks. There is no need to worry about tearing away the papery skin around the bulbs because it’s not there, so merrily mince it all.
Polenta Crust in 9-inch tart pan with removable ring
Polenta Tart with Green Garlic and Spinach
For the polenta:
3/4 cup vegetable broth
3/4 cup water
½ cup polenta grits
2 teaspoons olive oil
1/8 teaspoon Real Salt
¼ cup grated Parmesan or Pecorino cheese
For the filling:
1 bunch fresh spinach, about 8 ounces, well washed, stems removed and coarsely chopped
1/2 to 1 cup chopped green garlic
1 tablespoon grapeseed or olive oil
Real Salt and freshly ground black pepper
About 1 teaspoon balsamic vinegar
1 egg
8 ounces ricotta cheese
¼ cup grated Parmesan or Pecorino cheese
2 teaspoons finely chopped fresh thyme leaves
3 tablespoons chopped chives
2 tablespoons fresh chive petals
Tomato sauce, optional
Whisk the vegetable broth, water, olive oil salt and polenta and in a microwave-proof bowl. Cover and cook on highest power for five minutes. Stir well, cover again and cook for another five minutes. Stir in the Parmesan cheese, cover and cook for two more minutes.
9-inch springform pan
Allow the polenta to cool a minute or so, then dollop into the lightly oiled pan of choice. While the polenta is still soft and warm, spread it around the bottom and sides of the pan with your fingers, wetting them if needed. Distribute the polenta as evenly as possible, but it can look rustic, since this is a rustic tart.
Heat the grapeseed oil in a large skillet and sauté the green garlic until it is limp. Stir in the spinach and cook, stirring frequently, until the spinach has completely wilted. Sprinkle with a dash of balsamic vinegar and some salt and pepper.
Preheat oven to 375 degrees F.
Beat the egg and ricotta cheese in a bowl. Stir in the Parmesan cheese, the cooked garlic and spinach, thyme and chives, reserving the purple thyme blossom for garnish. Season to taste with salt and pepper. Spread the mixture into the polenta crust.
Chive and their blossoms
Bake 30 to 35 minutes, until there are hints of golden brown in the crust and the ricotta filling. Sprinkle with the purple chive flowers and allow to cool slightly before cutting.
Serve on plates with tomato sauce, if desired.
Serves 10 to 16. If it is a main course, you will cut wide wedges, if it is an appetizer, smaller.
