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Polenta Tart with Grapes and Almonds
Polenta Tart with Grapes and Almonds
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Kitchen View

Ingredients

  • 1 cup Dierbergs flour
  • ½ cup polenta corn grits (Bob’s Red Mill) or yellow cornmeal
  • 1½ teaspoons baking powder
  • 1 tablespoon grated orange peel
  • ½ teaspoon coarse salt
  • ½ cup Dierbergs olive oil
  • ⅓ cup buttermilk
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • ⅔ cup Dierbergs sugar
  • 2 large Dierbergs eggs
  • 2 cups medium seedless grapes (divided)
  • ¼ cup sliced almonds
  • 2 tablespoons coarse sugar (divided)

Directions

In medium bowl, whisk together flour, polenta, baking powder, orange peel, and salt; set aside.

 

In 2-cup glass measure, whisk together olive oil, buttermilk, honey, and vanilla until well mixed; set aside.

 

In large mixer bowl, beat sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. With mixer at low speed, slowly add buttermilk mixture; beat until just combined. Beat in flour mixture ½ cup at a time until well mixed. Stir in half of the grapes.

 

Pour mixture into 10-inch tart pan with removable bottom that has been coated with no-stick cooking spray. Sprinkle almonds and the 1 tablespoon of the coarse sugar over top.

 

For ease of moving tart, place tart pan on baking sheet. Bake in 325°F. oven 15 minutes.

 

Sprinkle remaining grapes over top; bake until wooden pick inserted in center comes out clean, about 20 to 25 minutes.

 

Cool completely in pan on wire rack. Remove ring from pan; cut tart into wedges. If desired, sprinkle remaining 1 tablespoon coarse sugar over top before serving.

Nutrition Information

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 247
Cholesterol: 31 mg
Fat: 11 g
Sodium: 165 mg
Carbohydrates: 34 g
Protein: 4 g
Fiber:
Saturated Fat: 2 g
Kitchen View

Polenta Tart with Grapes and Almonds

Ingredients

  • 1 cup Dierbergs flour
  • ½ cup polenta corn grits (Bob’s Red Mill) or yellow cornmeal
  • 1½ teaspoons baking powder
  • 1 tablespoon grated orange peel
  • ½ teaspoon coarse salt
  • ½ cup Dierbergs olive oil
  • ⅓ cup buttermilk
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • ⅔ cup Dierbergs sugar
  • 2 large Dierbergs eggs
  • 2 cups medium seedless grapes (divided)
  • ¼ cup sliced almonds
  • 2 tablespoons coarse sugar (divided)

Directions

In medium bowl, whisk together flour, polenta, baking powder, orange peel, and salt; set aside.

 

In 2-cup glass measure, whisk together olive oil, buttermilk, honey, and vanilla until well mixed; set aside.

 

In large mixer bowl, beat sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. With mixer at low speed, slowly add buttermilk mixture; beat until just combined. Beat in flour mixture ½ cup at a time until well mixed. Stir in half of the grapes.

 

Pour mixture into 10-inch tart pan with removable bottom that has been coated with no-stick cooking spray. Sprinkle almonds and the 1 tablespoon of the coarse sugar over top.

 

For ease of moving tart, place tart pan on baking sheet. Bake in 325°F. oven 15 minutes.

 

Sprinkle remaining grapes over top; bake until wooden pick inserted in center comes out clean, about 20 to 25 minutes.

 

Cool completely in pan on wire rack. Remove ring from pan; cut tart into wedges. If desired, sprinkle remaining 1 tablespoon coarse sugar over top before serving.

Nutrition Information

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 247
Cholesterol: 31 mg
Fat: 11 g
Sodium: 165 mg
Carbohydrates: 34 g
Protein: 4 g
Fiber:
Saturated Fat: 2 g