Polenta Tart

Polenta Tart


  • 4 dl water
  • pinch of sea salt
  • 4 – 6 tablespoons flour (buckwheat, barley or oat)


If you are making for more people just increase the ingredients proportionally. For this tart, it is good to have a thicker polenta which will further tighten. And in this case, it is not bad to make it in the evening, pour it and leave it until the morning. And then arrange other ingredients. You can use flour as you like – buckwheat, barley, oats… .. Pour into a square baking dish and let cool and tighten. Then top with red peppers cut into strips, a handful of spinach, a few chopped olives, a few halved cherry tomatoes, red onion cut into ribs, a little crumbled feta cheese if you like, though fresh mozzarella is a better option. Then add some sausage or bacon, place in preheated oven and bake until mozzarella melts.

Polenta Tart

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