Almond polenta tart with sherried plum compote from Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well (page 215) by Maria Speck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on June 18, 2017

    Divine! Was going to serve this for dessert, but we ended up eating it for Father's Day breakfast instead, which was perfect since it's not too sweet. Made the polenta the night before, and took it out of the fridge first thing when we got up, then eventually baked it. Served it with Greek yogurt. To serve it as a dessert, smaller slices than 1/8 of the tart would be in order; it's very filling. Also, I'd add more than the 4T of honey (or add fruit liqueur!) to the compote. Berry compote would be wonderful, or lemon curd.

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