Asparagus Tart With Dill Polenta Crust

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 cups chicken stock
• 3/4 cup yellow cornmeal (coarser is better)
• 1 tablespoon fresh dill or 1 teaspoon dried dill
• 1 teaspoon fresh ground pepper
• 3/4 lb fresh asparagus
• 1 roasted red pepper
• 4 large eggs
• 1/2 cup low-fat milk
• 1/3 cup grated onion
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 3/4 cup shredded fontina or 3/4 cup swiss cheese
• 3 tablespoons parmesan cheese

Recipe

• 1 prepare the crust:
• 2 bring stock to a boil, whisk in cornmeal slowly. reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction.
• 3 when the polenta pulls away from the side of the pot, it's done. add pepper and mix. spread polenta evenly in a pie pan.
• 4 prepare the filling:.
• 5 snap off the bottoms of each asparagus. cut into two-inch pieces and blanch for three minutes in boiling water. set aside.
• 6 clean roasted pepper and cut into strips.
• 7 whisk together eggs and add milk, onion, salt, and pepper.
• 8 in bottom of shell, place peppers and asparagus.
• 9 top with cheeses.
• 10 pour egg mix over all and bake at 375f for 45 minutes.