Polenta is great because it’s tasty, filling, easy to make, and inexpensive. It’s basically just boiled cornmeal that you can turn into a dough/bread, that you can then use to make pies and tarts and all sorts of stuff. This is a simple polenta tart topped with asparagus, sauteed onions and garlic, basil, and tomatoes. Enjoy!

Print Tomato, Asparagus & Basil Polenta Tart Ingredients My Latest Videos 6 cups water

2 cups cornmeal

3 tsp sea salt

3 Tbsp olive oil

1 bunch asparagus, rinsed and cut into 1 in. pieces

1 large handful basil

2 tomatoes, sliced

1 medium onion, diced

2 tbsp olive oil

2 tbsp balsamic vinegar

3 cloves garlic

2 tsp black pepper

2 tsp sea salt Instructions Heat oven to 350 degrees. In a large pot, add water and bring to a boil over medium heat. Add salt, oil and cornmeal and stir well. Slowly simmer for 30 minutes until cornmeal is cooked. Meanwhile, saute onion, asparagus and garlic in olive oil in a pan over medium heat. Add salt, pepper and balsamic vinegar and continue to cook until the veggies are al dente and add basil. Remove from heat. Once the cornmeal is done, layer half of it on the bottom of a greased baking dish. Add a layer of the veggies and sliced tomatoes and then another layer of cornmeal, topped by a final layer of veggies and tomato slices. Bake for 30 minutes and garnish with more basil. 3.1 http://veganfoodlover.com/tomato-asparagus-basil-polenta-tart/ VeganFoodLover.com