Bean Polenta Tart (Print Version)

# Ingredients:

→ Polenta Base

01 - 1 cup cornmeal or polenta

02 - 3 1/2 cups veggie broth

03 - 1/4 teaspoon sea salt

04 - 2 tablespoons nooch

05 - Black pepper to your liking

→ Add-ons

06 - 1 batch creamy white bean spread with tahini

07 - 1 batch tomatoes roasted in oven (maybe add some fresh rosemary)

# Instructions:

01 - Turn your oven to 190°C. Grab a 23cm springform pan and coat it with a bit of oil. Get your veggie broth bubbling in a pot. Slowly pour your cornmeal into the hot broth while you keep whisking. Lower the heat and keep stirring until it gets thick and starts bubbling, about 15-20 minutes. Watch out, it might splash! When it's really thick and coming away from the sides, mix in your salt, nooch, and some pepper.

02 - Dump the thick polenta into your oiled pan and let it sit for 15 minutes. Stick it in the hot oven for 20 minutes until it looks golden on top and pulls away from the edges. Let it cool down for 10-15 minutes before you move on.

03 - Take about 1 heaping cup of your bean dip and smooth it over your cooled polenta base with a flat spatula. Top it with your roasted tomatoes. Cut it up like a pie when you're ready to eat.

# Notes:

01 - You can keep this dish in the fridge for two days if you put it in a sealed container.

02 - Any extra bean spread stays good for 3-4 days and works great instead of hummus.

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