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Cornmeal Tart with Asparagus and Soft Cheese

Cornmeal Tart with Asparagus and Soft Cheese
6–8 servings

180 g of cornmeal

1 tsp of garlic powder

50 g of Parmesan cheese

spices to taste

salt on the tip of a knife

freshly ground black pepper

for the filling:

1 tbsp of olive oil

1 stalk of leek, white part only

4 large eggs

50 ml of Greek yogurt

1/2 tsp of ground thyme

115 g of goat cheese

1 bunch of asparagus


freshly ground black pepper

2 hours

Additional properties For kids


1. Pour water over the cornmeal, bring to a boil, reduce heat and cook for 25-30 minutes stirring occasionally until the porridge becomes thick. Remove from heat, cover and let stand for a few minutes. Add garlic powder, coarsely grated parmesan cheese, salt and pepper to taste to the polenta, and mix.

2. Place the cornmeal into the baking form with the diameter of 22.5 cm, cover with food film and press so that the polenta lies even and flat along the bottom and the edges of the frying pan. Leave for 10-15 minutes to cool to room temperature; over this time the polenta will harden. Remove the film and pierce the polenta with a fork in several places.

3. Heat the oven to 200 °C and bake the dough for 15-20 minutes until golden, let cool. Reduce the oven temperature to 175 °C.

4. Prepare the filling. Heat the olive oil in a frying pan on medium fire. Wash the leeks, cut in thin stripes and saute for 5 minutes until soft.

5. Mix the eggs, the yogurt, the thyme, salt and pepper and in a bowl. Add the leeks and crumbs of the goat cheese, while mixing. Pour the mixture over the polenta. Decorate with asparagus stalks cut into three parts.

6. Bake for 25-30 minutes until the middle of the tart becomes dense. Cool to room temperature, then cut and serve.

Cuisine European cuisine
Dish type Entrees