Criollo tart with roasted corn, caramelized onions, and blue cheese on polenta crust

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Lightly grease a 24 cm / 9.5-inch tart pan with a little butter.

2. 2

   In a saucepan, bring the water and milk to a boil with 1/2 teaspoon salt and a pinch of black pepper. Gradually whisk in the polenta and cook for 3 to 4 minutes, stirring constantly, until thickened.

3. 3

   Remove the polenta from the heat and mix in the butter, grated sardo cheese, and 1 egg until fully combined. Spread the mixture over the bottom and sides of the greased tart pan. Set aside.

4. 4

   Spread the corn kernels on a baking tray and toss them with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Roast for 12 minutes at 425°F / 220°C until lightly golden. Set aside.

5. 5

   Meanwhile, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the onions, sugar, and 1/2 teaspoon salt. Cook for 12 to 15 minutes, stirring occasionally, until soft and golden.

6. 6

   Deglaze the onions with the red wine vinegar, cook 1 minute more, then turn off the heat. Stir in the fresh thyme and let cool slightly.

7. 7

   In a bowl, combine the caramelized onions, roasted corn, heavy cream, the remaining egg, half of the blue cheese, and a pinch of black pepper.

8. 8

   Pour the filling into the polenta crust. Scatter the remaining blue cheese on top.

9. 9

   Bake the tart at 375°F / 190°C for 25 to 28 minutes, until the filling is set and the top is lightly golden.

10. 10

    Let rest for 8 minutes before slicing. Finish with chopped fresh parsley and serve warm.