If you like artichokes, parmesan and feta cheese then this is the dish for you! Savory and tangy, with a creamy polenta crust and bits of parsley and rosemary.
I used this as a main course but it would make a good side or cut in wedges an appetizer.
Makes 4- 4inch tarts.
3/4 cup of broth, chicken or vegetable
3/4 cup of water
1/2 teaspoon salt
3/4 cup polenta or corn grits
1/3 cup shredded parmesan cheese
1/2 cup plain Greek yogurt
1/4 cup minced onion
1 tablespoon finely minced parsley
2 teaspoons finely minced rosemary
1/4 teaspoon salt
dash black pepper
1 12oz. can artichokes, well drained
2 oz. crumbled feta cheese
1/3 cup shredded parmesan
To make crust:
Bring the broth and water to a boil in a medium saucepan.
Slowly add the polenta in a steady stream, stirring constantly.
Spoon polenta into pans, gently pushing up the sides.
To make filling:
Gently stir together all the filling ingredients except the parmesan cheese.
Spoon into the crust.