Polenta Tart with Red Onions, Spinach, Figs and Grana Padano

Ingredients

• 500 ml vegetable stock
• 125 g instant polenta (cornmeal)
• 100 g Grana Padano
• 0.5 tbsp olive oil
• 1 Red Onion
• 400 g baby spinach
• Salt
• Pepper
• 2 figs
• 1 sprig rosemary

Instructions

1. 1.

   Bring the vegetable stock to a boil in a pot. Add the polenta and stir over low heat for 10 minutes until it thickens. Grate half of the Grana Padano finely and mix into the polenta. Grease a tart pan with oil and pour in the polenta, spreading evenly and forming a rim.

2. 2.

   Bake in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) for 30 minutes. Remove and let cool slightly.

3. 3.

   While the polenta bakes, peel the onion and slice into rings. Wash the spinach. Shake off excess water and set aside. In a hot pan, wilt the remaining spinach over low heat for 2 minutes until it collapses. Drain in a sieve and squeeze out any extra liquid with your hands; season with salt and pepper.

4. 4.

   Wash the figs and cut them into slices. Spread the wilted spinach on top of the polenta base. Arrange onion rings and fig slices over the spinach. Grate the remaining Grana Padano, sprinkling half over the tart. Finish in the preheated oven using the grill function for 3–5 minutes. Sprinkle the rest of the cheese and any leftover spinach leaves over the surface. Wash the rosemary, shake dry and pluck the needles. Serve the polenta tart garnished with rosemary.