Dang it! I’m already behind in my blogging resolution – better make it up over the next few days!
So here we are at Tart Two – not for the faint of heart or fearing of cheese, even if it IS sheep’s milk dairy. This polenta and Pecorino crust is yet another one delicious enough to eat all by itself, but oh-so-great with the previously mentioned carrot & onion filling.
Alternative amazing fillings – spinach, tomato, and gorgonzola; wild mushroom and leeks; sauteed zucchini and egg; and the list goes on.
Polenta Pecorino Pie Crust
Prep time
Cook time
Total time
This tart crust stays soft yet holds together beautifully – what a great way to make an amazing and portable brunch, lunch, or dinner!
Author: Nicole Poirier
Recipe type: Anytime
Cuisine: Italian
Serves: 8 crust servings
Ingredients
- ¾ c polenta or grits
- 3½ c salted water or vegetable stock for a richer flavor
- 1 c shredded Pecorino Romano, or other hard cheese
Instructions
- Heat the oven to 375.
- Bring the water or broth to a boil in a small saucepan over high heat.
- Stir in the polenta, breaking up any clumps, and lower heat to medium.
- Stir continuously as it thickens, 5 – 8 minutes. Big bubbles will start to form and explode if you’re not careful – be aware!
- Once it is at a nice thick consistency, remove from the heat and stir in the cheese.
- Let cool for 5 – 10 minutes.
- Line a pie plate with parchment or simply butter or oil a pie plate if you like. Pour in the cooled polenta and form into a crust of uniform thickness with your hands or a lightly greased metal spoon.
- Bake for 15 – 18 minutes. The center may rise, filled with air, but you can tamp down once you fill.
- Once you have filled with your chosen stuffing, bake again for 15 – 20 minutes and enjoy!
Next up – my Crepe Mistake!
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