{"id":1099,"date":"2022-04-07T06:55:14","date_gmt":"2022-04-07T06:55:14","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/"},"modified":"2022-04-07T06:55:14","modified_gmt":"2022-04-07T06:55:14","slug":"polenta-tart-with-fondue","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/","title":{"rendered":"Polenta tart with fondue"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Polenta tart with fondue<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>Yesterday, although it was late May, there was bad weather, cold and wet.  So I decided to dedicate myself to the preparation of a rich dish that I had in mind for a while, but which I feared would have to wait until October. <strong>polenta tart with fondue<\/strong>.  Typical of northern Italy, polenta is one of those dishes that cannot be indifferent to you.  I grew up with a grandmother who spent at least an hour preparing her, mixing it with patience and dedication and, believe me, the result has nothing to do with what you would get with precooked polenta.  Let&#8217;s see how to prepare it together.<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>8 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Whole corn flour: 200 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Water: 900 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Coarse salt: 1 tsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Borlotti beans: 1 can<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic: 1 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Evo oil: 1 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Tomato puree: 200 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fontina Fondue: 1 can<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>30 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>60 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>584 Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>First of all, prepare the bean sauce: in a pan heat the oil with the garlic clove, then add the drained and rinsed beans and allow to flavor for a few moments.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Also add the tomato sauce, cover and cook for about ten minutes, until the sauce has slightly withdrawn.  Season with salt and remove the garlic.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_86_Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_86_Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>First, prepare the polenta: bring the water to a boil then add a teaspoon of coarse salt and the flour, stirring with a whisk so that no lumps form.  I let it cook for 45 minutes, I recommend you do the same otherwise follow the instructions on the package.  Once cooked, transfer it to a bowl and let it cool.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_310_Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_310_Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>Meanwhile, line a pan with parchment paper.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_765_Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_765_Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>When it has cooled, add an egg: I recommend, if it is too hot, the egg will cook ahead of time.  Mix well.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_693_Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_693_Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>  Also add the grated cheese.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_45_Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_45_Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Pour the polenta into the pan, widening it well and forming a central hollow that will accommodate the sauce, just as if you were preparing a tart with jam.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_56_Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_56_Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-8\"><span class=\"stepcount\">8<\/span><\/p>\n<p>Pour the bean sauce inside.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_65_Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_65_Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-9\"><span class=\"stepcount\">9<\/span><\/p>\n<p>At this point you just have to complete with the cheese fondue, which you have heated in a pan to make it creamy, and bake at 220 \u00b0 C ventilated for 25 minutes. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_923_Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_923_Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-10\"><span class=\"stepcount\">10<\/span><\/p>\n<p>Before serving, let it cool down or you will not be able to get the slices.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_918_Polenta-tart-with-fondue.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649314514_918_Polenta-tart-with-fondue.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<h2><strong>Conservation and Variations<\/strong><\/h2>\n<p>The Polenta tart with fondue should be kept in the refrigerator up to a <strong>maximum of 3 days. <\/strong>Hopefully you can too <strong>freeze it both cooked and raw<\/strong> and defrost it directly in the oven.  This recipe has <strong>countless variations<\/strong>, in the sense that you can choose what type of polenta to use, whether white or taragna, so to speak.  As well as for the filling.  You can put, for example: mushrooms and sausage, or stringy cheese and minced meat and also tomato sauce and sausage and finally mushrooms and speck.  In short, there is only the embarrassment of choice!<\/p>\n<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>8 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Whole corn flour: 200 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Water: 900 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Coarse salt: 1 tsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Borlotti beans: 1 can<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic: 1 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Evo oil: 1 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Tomato puree: 200 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fontina Fondue: 1 can<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>30 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>30 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>60 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>584 Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Polenta tart with fondue Yesterday, although it was late May, there was bad weather, cold and wet. So I decided to dedicate myself to the preparation of a rich dish that I had in mind for a while, but which I feared would have to wait until October. polenta tart with fondue. Typical of northern [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1100,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[128],"tags":[91,129,90,130,131],"class_list":["post-1099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetarian","tag-italian-kitchen","tag-italian-second-courses","tag-recipes","tag-second-courses","tag-vegetarian-second-courses","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Polenta tart with fondue - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Polenta tart with fondue - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Polenta tart with fondue Yesterday, although it was late May, there was bad weather, cold and wet. So I decided to dedicate myself to the preparation of a rich dish that I had in mind for a while, but which I feared would have to wait until October. polenta tart with fondue. 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So I decided to dedicate myself to the preparation of a rich dish that I had in mind for a while, but which I feared would have to wait until October. polenta tart with fondue. Typical of northern [&hellip;]","og_url":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/","og_site_name":"Sbenny\u2019s Blog","article_publisher":"https:\/\/www.facebook.com\/sbennymods\/","article_published_time":"2022-04-07T06:55:14+00:00","og_image":[{"width":1500,"height":997,"url":"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Crostata-di-polenta-con-fonduta-1.jpg","type":"image\/jpeg"}],"author":"Philip Owell","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Philip Owell","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/#article","isPartOf":{"@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/"},"author":{"name":"Philip Owell","@id":"https:\/\/forum.sbenny.com\/blog\/#\/schema\/person\/a77e10c2915dc8fe75aab9f446e1f0dc"},"headline":"Polenta tart with fondue","datePublished":"2022-04-07T06:55:14+00:00","mainEntityOfPage":{"@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/"},"wordCount":522,"publisher":{"@id":"https:\/\/forum.sbenny.com\/blog\/#organization"},"image":{"@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/#primaryimage"},"thumbnailUrl":"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Crostata-di-polenta-con-fonduta-1.jpg","keywords":["italian kitchen","italian second courses","recipes","second courses","vegetarian second courses"],"articleSection":["Vegetarian"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/","url":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/vegetarian\/polenta-tart-with-fondue\/","name":"Polenta tart with fondue - 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