Polenta tart with fondue

Yesterday, although it was late May, there was bad weather, cold and wet. So I decided to dedicate myself to the preparation of a rich dish that I had in mind for a while, but which I feared would have to wait until October. polenta tart with fondue. Typical of northern Italy, polenta is one of those dishes that cannot be indifferent to you. I grew up with a grandmother who spent at least an hour preparing her, mixing it with patience and dedication and, believe me, the result has nothing to do with what you would get with precooked polenta. Let’s see how to prepare it together.

Ingredients for 8 people

Whole corn flour: 200 g
Water: 900 ml
Coarse salt: 1 tsp
Borlotti beans: 1 can
Garlic: 1 clove
Evo oil: 1 tbsp
Tomato puree: 200 ml
Fontina Fondue: 1 can

Preparation: 30 minutes
Cooking: 30 minutes
Total: 60 minutes
Calories: 584 Kcal / portion

Preparation

First of all, prepare the bean sauce: in a pan heat the oil with the garlic clove, then add the drained and rinsed beans and allow to flavor for a few moments.

Also add the tomato sauce, cover and cook for about ten minutes, until the sauce has slightly withdrawn. Season with salt and remove the garlic.

First, prepare the polenta: bring the water to a boil then add a teaspoon of coarse salt and the flour, stirring with a whisk so that no lumps form. I let it cook for 45 minutes, I recommend you do the same otherwise follow the instructions on the package. Once cooked, transfer it to a bowl and let it cool.

Meanwhile, line a pan with parchment paper.

When it has cooled, add an egg: I recommend, if it is too hot, the egg will cook ahead of time. Mix well.

Also add the grated cheese.

Pour the polenta into the pan, widening it well and forming a central hollow that will accommodate the sauce, just as if you were preparing a tart with jam.

Pour the bean sauce inside.

At this point you just have to complete with the cheese fondue, which you have heated in a pan to make it creamy, and bake at 220 ° C ventilated for 25 minutes.

Before serving, let it cool down or you will not be able to get the slices.

Conservation and Variations

The Polenta tart with fondue should be kept in the refrigerator up to a maximum of 3 days. Hopefully you can too freeze it both cooked and raw and defrost it directly in the oven. This recipe has countless variations, in the sense that you can choose what type of polenta to use, whether white or taragna, so to speak. As well as for the filling. You can put, for example: mushrooms and sausage, or stringy cheese and minced meat and also tomato sauce and sausage and finally mushrooms and speck. In short, there is only the embarrassment of choice!