Asparagus Tart With Dill Polenta Crust |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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From Runner's World. Try this tart made just for the runner. It's packed with protein and carbs making it the perfect post-run breakfast item. By Chef Joe Carei (Published 08/30/2006) Ingredients:
3 cups chicken stock |
3/4 cup yellow cornmeal (coarser is better) |
1 tablespoon fresh dill or 1 teaspoon dried dill |
1 teaspoon fresh ground pepper |
3/4 lb fresh asparagus |
1 roasted red pepper |
4 large eggs |
1/2 cup low-fat milk |
1/3 cup grated onion |
1 1/2 teaspoons salt |
1 teaspoon fresh ground pepper |
3/4 cup shredded fontina or 3/4 cup swiss cheese |
3 tablespoons parmesan cheese |
Directions:
1. PREPARE THE CRUST:
2. Bring stock to a boil, whisk in cornmeal slowly. Reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction.
3. When the polenta pulls away from the side of the pot, it's done. Add pepper and mix. Spread polenta evenly in a pie pan.
4. PREPARE THE FILLING:.
5. Snap off the bottoms of each asparagus. Cut into two-inch pieces and blanch for three minutes in boiling water. Set aside.
6. Clean roasted pepper and cut into strips.
7. Whisk together eggs and add milk, onion, salt, and pepper.
8. In bottom of shell, place peppers and asparagus.
9. Top with cheeses.
10. Pour egg mix over all and bake at 375F for 45 minutes.
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