Bacon, ricotta and spring onion polenta-base tart

Bacon, ricotta and spring onion polenta-base tart

known as cebollitas de cambray in Mexico, these spring onions (aromatic root greens) will frequently be served along carne asada (grilled beef). provide this mouthwatering dish a pass as an accompaniment on your flawlessly grilled-over-the coals meat this Braai Day.

Bacon, ricotta and spring onion polenta-base tart


  • 1 egg
  • salt, to taste
  • 200g polenta
  • 625ml (2½ cups) water
  • 90g Parmesan, finely grated


  • salt and freshly ground black pepper, to taste
  • mint leaves, to garnish
  • 3 spring onions, sliced + extra, to garnish
  • 1 x 250g tub mascarpone
  • 250g streaky bacon, finely diced
  • 200g ricotta, crumbled
  • lemon wedges, to squeeze
  • 1 garlic clove, peeled and minced


  1. For the polenta base, preheat the oven to 200˚C. Grease a square 35cm x 11cm loose-bottomed tart tin. upload the water to a medium-sized pot and convey to a boil. just because the water starts boiling, upload the polenta and whisk over medium warmth till it turns into very thick, approximately 2 mins. remove from warmth, stir inside the grated Parmesan and allow to chill slightly, five minutes. Stir in the egg and blend nicely till blended. Season to flavor. Set the polenta aside to cool and thicken, approximately 15 mins, at the same time as making the filling.
  2. warmness a frying pan over medium-high warmness and fry the Bacon till crispy, about 10 mins. Set aside to cool. In a bowl, lightly integrate the crumbled ricotta, spring onion slices, mascarpone, garlic and barely cooled Baron Verulam. Season to flavor. Set aside at room temperature if serving the tart quickly or cover and refrigerate for up to 2 days if making your tart filling earlier.
  3. Returning to the polenta base, press the cooled polenta into the bottom and up the sides of the prepared tart tin, using your fingertips. Trim off any greater polenta that protrudes over the pinnacle of the tart tin and bake within the preheated oven, 30 – forty mins or till firm and lightly golden. put off from oven and permit to cool, half-hour, before getting rid of from the tin and spreading the tart filling over the bottom. Serve at room temperature, garnished with mint leaves and extra spring onion slices, and lemon wedges alongside for squeezing.

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