Spring Polenta Tart
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.