Tomato aachari polenta tart from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 87) by Nik Sharma

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Notes about this recipe

  • paisleymonsoon on January 07, 2026

    This was a flavor revelation. The amchur on top really made the whole dish. I wish I'd made 2. The polenta just takes way longer to cook down to a consistency that works with 3 cups of water in it. My whole family wants me to make it again.

  • bernalgirl on July 25, 2021

    I was very excited about this recipe (summer tomatoes!), I loved the flavors but not the textures. The polenta stays too soft for my taste (and there’s too much of it). I did make the mistake of using a ceramic tart pan, perhaps the polenta would have developed a more crisp bottom with metal. But I stopped filling the pan with a full cup of prepared polenta left over, and the proportions still seemed wrong, with way to much bland polenta against not enough tomatoes and cheese. I might fiddle with this one, perhaps stirring some flour and seasoning into the polenta.

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