Artichoke Tart with Polenta Crust

I’m feeling so conflicted about Sunday night – Downton Abbey, Girls, and the Golden Globes are on. Whoever planned this schedule did not have my best interest in mind. I do appreciate how these fun shows are starting right when the days are getting the coldest, grayest, and most quiet. So naturally, what to eat for dinner while watching the Crawley’s being served at their candle lit banquet table? I suggest an Artichoke Tart with Polenta Crust and a green salad.

Ps. Really fun interview with the Girls costume designer.

We are spoiled with farms here on the island but I really encourage you to seek out local eggs, yogurt, animal meat, and winter vegetables this dark season. I promise they taste better. We visited the Farm Institute over the weekend and stocked up.

ARTICHOKE TART WITH POLENTA CRUST
slightly adapted from Ancient Grains for Modern Meals

Polenta Crust:
1 1/2 cups vegetable broth
1 1/4 cups water
1/2 teaspoon fine sea salt
1 1/4 cups polenta
1/2 cup shredded Parmesan cheese
1 large egg, at room temperature
1/4 teaspoon freshly ground pepper

Artichoke Cheese Filling:
1 cup plain whole milk yogurt (regular or Greek)
2 large eggs
1/2 cup finely chopped green onions (about 3)
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
12 ounces of frozen and thawed or canned and rinsed artichoke hearts, drained and rinsed then squeezed of excess water, quartered
2 ounces crumbled goat cheese (about 1/2 a cup)

1. To make the polenta crust, bring the broth and the water to a boil in a large saucepan over medium-high heat. Add the salt. Using a large whisk, slowly add the polenta in a thin stream, and continue whisking for 30 more seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring vigorously with a wooden spoon about every 2 minutes to keep the polenta from sticking to the bottom. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. The polenta will be fairly stiff. Stir in the cheese, egg, and pepper.

2. Grease a 10-inch ceramic tart pan with olive oil or coat with cooking spray, and place on a wire rack. Have ready a tall glass of cold water. Dip a wooden spoon into the water as needed as you spread the polenta mixture across the center of the pan, pushing it up the sides. Set aside to firm up at room temperature, about 15 minutes, and then form an even rim about 3/4 inch thick with your slightly moist fingers, pressing firmly. No need to fret over this – it’s easy.

3. Meanwhile, position a rack in the center of the oven and preheat to 375 F.

4. Prepare the artichoke cheese filling. Place the yogurt, eggs, green onions, salt, and pepper in a 2-cup liquid measure or a medium bowl and combine well with a fork. Distribute the artichoke quarters over the crust, cut sides up, forming a circle along the rim and filling the center. Sprinkle the goat cheese on top and gently pour the filling over the artichokes. Sprinkle with extra Parm if you’d like.

5. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and set aside at room temperature to firm up for at least 20 minutes. Using a sharp knife, cut into slices. Serve with more freshly ground pepper on top if you’d like.