Spring Polenta Tart

20140522-211410.jpg

 

I picked up some cipollotti (spring onions) at the Farmers’ Market yesterday.  I used them in this Spring Polenta Tart.  I found the recipe on food52 and then clicked over to the author’s blog.  I didn’t read the intro to the blog post (nor the title of the blog) before I started cooking so I didn’t realize it was a low-sodium dish.  The finished tart was good — didn’t knock my socks off — but I like the concept of a polenta tart.  It would be good topped with some parmesan, a fried egg (as the author suggests), chanterelle mushrooms, or maybe… some sodium.

Advertisements