Asparagus Tart with Polenta

Step 1

Preheat oven to 400°F. Bring 3 cups water and 1 tsp salt to a boil in a medium pot. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring often, until thick and creamy, about 5 minutes.

Step 2

Spread the hot polenta evenly into a greased 9-inch tart pan, pressing it up the sides to form a crust. Set aside to cool slightly.

Step 3

Trim the woody ends from 1 lb asparagus and cut spears in half. In a small bowl, whisk together 1 cup heavy cream, 2 eggs, and 1/2 cup grated Parmesan until smooth.

Step 4

Pour the cream mixture into the polenta crust. Arrange the asparagus spears on top in a single layer, cut sides down.

Step 5

Bake until the filling is set and the edges are golden, about 25-30 minutes. Let cool for 5 minutes before slicing and serving warm.

Step 6

Optional: sprinkle with black pepper or lemon zest before serving if you have them.