Polenta Tart with Mushrooms, Tomatillo, Bacon and Chevre
1 ½ cup Brandstrator Farm polenta
2 cups water
¼ t. salt
¼ cup parmesan cheese
4oz. goat cheese
1/2 small head radicchio
2 T balsamic vinegar
1-pound wild mushrooms
2 T olive oil
½ pound tomatillos, cut in quarters
4 oz. bacon, diced and cooked until crisp
2 oz. fresh sage, fried
Heat oven to 375 degrees.
Oil a 10-inch removable bottom tart pan. Place water and salt in a medium saucepan and bring to a boil.
Wisk in polenta, and stir until combined. Reduce heat, and simmer for 10 minutes.
Wisk in parmesan cheese.
Spread polenta on the bottom of the tart pan, and up the sides.
Bake for 30 minutes until polenta is crisp on the edges.
Remove from oven and let cool. When cool, spread goat cheese on bottom of tart.
Cut radicchio in quarters, separate into leaves, and tear leaves into smaller pieces. Toss with balsamic vinegar, and season with salt and pepper to taste.
Increase oven temperature to 450.
Toss wild mushrooms with olive oil and season with salt and pepper. Spread mushrooms on a sheet pan and roast for 10-12 minutes.
Toss tomatillos in 1 T olive oil, and roast for 15 minutes, until beginning to soften.
Arrange mushrooms, tomatillos, chopped bacon, and radicchio on top of the polenta tart.
Bake for 10-12 minutes, to warm the toppings.
Remove from oven and garnish with fried sage.