Flavorful Vegan Polenta Tart with Bean Spread and Baked Tomatoes
Whip up a tasty vegan tart with a crunchy polenta base topped with smooth white bean spread and juicy baked tomatoes - great for any mealtime.
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Cooking tools:
- Springform pan
- Blender
- Oven
- Stove
- Pot
- Whisk
- Spoon
- Spatula
- Baking sheet
- Chef's knife
- Measuring cup
Ingredients
- 1 cup cornmeal or polenta
- 3 1/2 cups veggie broth
- 1/4 teaspoon sea salt
- 2 tablespoons nooch
- Black pepper to your liking
- 1 batch creamy white bean spread with tahini
- 1 batch tomatoes roasted in oven (maybe add some fresh rosemary)
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