There’s something undeniably festive about an upside-down dish — the split second of suspense before the flip, followed by the reveal of a caramelized, shimmering top.
This savory polenta tart delivers that same sense of drama and makes a gorgeous vegetarian centerpiece for the holidays. A layer of delicata squash and red onion bakes beneath a blanket of creamy, cheddar-laced polenta that holds everything together once inverted.
As it cooks, the squash softens and sweetens, the onions mellow, and fresh rosemary perfumes the tart from its gooey center to its caramelized, crisp edges. A spoonful of sour cream is all it needs to shine.
Like most tarts, this one is endlessly adaptable. Try fennel and pear with gorgonzola, or lean into comfort with mushrooms, leeks, Gruyere and thyme. Assemble it ahead and bake just before serving for a molten center, or let it cool for a firmer, picnic-ready texture. Rustic yet elegant, it fits weeknight dinners and holiday tables alike.
Upside-Down Savory Polenta Tart
Yield: Serves 6-8
INGREDIENTS
4 cups seasoned vegetable broth
1 cup water
1 ⅓ cup polenta cornmeal
Salt and pepper
½ cup shredded aged cheddar
2 tablespoons olive oil
2 sprigs fresh rosemary
1 small red onion, sliced into ¼-inch thick rounds
1 delicata squash, halved lengthwise, seeded and sliced into ¼-inch thick slices
DIRECTIONS
Preheat the oven to 400 degrees.
Combine the vegetable broth and water in a medium saucepan and bring to a boil. Slowly whisk in the polenta and season generously with salt and pepper. Cover, reduce heat to low and cook, stirring occasionally, for about 10 minutes or until thick and creamy. Season with salt and pepper and stir in cheese.
Meanwhile, heat olive oil in a 10-inch cast-iron skillet over medium heat, and then swirl to coat the bottom and sides of the pan in the hot oil. Arrange the onion and delicata slices in a decorative pattern in the skillet and scatter with the rosemary. Season generously with salt and pepper before topping with the cooked polenta mixture.
Place the skillet into the preheated oven and cook for 45 minutes or until polenta is golden brown on top and crisped on sides.
Remove skillet from oven and allow to cool slightly before loosening edges with a knife and inverting it onto a serving platter to release the tart from the skillet. Serve with a dollop of sour cream.
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