1 Cup Vegetable or Chicken Broth or Stock
1 Cup Water
1/2 tsp Sea Salt
3/4 Cup Polenta or Corn Grits
1/2 Cup Shredded Parmesan Cheese
Fresh Ground Pepper
1 Tbsp. Olive Oil
2 Cups Thinly Sliced Mushrooms
1 Capsicum, stemmed, seeded and sliced thin
3/4 Cup Milk
1/2 tsp. Sea Salt
1/4 tsp. Cumin
1/2 tsp. Fresh Ground Pepper
2 shallots, thinly sliced or 1 pencil leek
1/2 Cup Goats Curd or Feta, plus more for garnish
Tapatio or Hot Sauce of choice
1. Bring the broth, water and salt to a boil. Slowly pour in the polenta and continue to stir. Turn the heat to low, cover and cook for 10 minutes. Stir every two minutes to prevent the bottom from burning. Turn off the heat and let it sit, covered, another 5 minutes. Stir in the cheese, egg and lots of fresh ground pepper. It should be thick. Allow it to settle another 10 minutes.
2. Preheat the oven to 190C. Grease a 9'' pie plate. Transfer the polenta to the pie plate and using wet fingers, press to form a crust in an even layer on the bottom and up the sides. If you would like a thinner crust, set some of the polenta aside. Bake in the oven for 20 minutes while you prepare the rest of the tart.
3. Heat the olive oil in a large skillet. Add the mushrooms and capsicum and saute for 10 minutes until both are softened and the moisture has been absorbed. Turn off the heat.
4. In a large mixing bowl, whisk the eggs, milk, cumin and black pepper together until well combined. Stir in the shallots or leek and the vegetables. Add the egg mixture into the cornmeal crust, sprinkle the goats curd on top and bake another 20 minutes until the center is just set.
Let it rest 10 minutes before serving. Garnish with crumbled feta, chopped cilantro and hot sauce on the side.
Source : Sprouted Kitchen