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    You are in: Home / Recipes / Asparagus Tart With Dill Polenta Crust Recipe
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    Asparagus Tart With Dill Polenta Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    FloridaNative's Note:

    From Runner's World. Try this tart made just for the runner. It's packed with protein and carbs making it the perfect post-run breakfast item. By Chef Joe Carei (Published 08/30/2006)

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    Ingredients:

    Serves: 4-6

    Yield:

    tart

    Units: US | Metric

    FOR THE CRUST

    FOR THE FILLING

    Directions:

    1. 1
      PREPARE THE CRUST:
    2. 2
      Bring stock to a boil, whisk in cornmeal slowly. Reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction.
    3. 3
      When the polenta pulls away from the side of the pot, it's done. Add pepper and mix. Spread polenta evenly in a pie pan.
    4. 4
      PREPARE THE FILLING:.
    5. 5
      Snap off the bottoms of each asparagus. Cut into two-inch pieces and blanch for three minutes in boiling water. Set aside.
    6. 6
      Clean roasted pepper and cut into strips.
    7. 7
      Whisk together eggs and add milk, onion, salt, and pepper.
    8. 8
      In bottom of shell, place peppers and asparagus.
    9. 9
      Top with cheeses.
    10. 10
      Pour egg mix over all and bake at 375F for 45 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Asparagus Tart With Dill Polenta Crust

    Serving Size: 1 (276 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.6
     
    Calories from Fat 152
    41%
    Total Fat 16.9 g
    26%
    Saturated Fat 7.9 g
    39%
    Cholesterol 224.9 mg
    74%
    Sodium 1479.7 mg
    61%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 3.9 g
    15%
    Sugars 7.3 g
    29%
    Protein 23.6 g
    47%

    The following items or measurements are not included:

    roasted red peppers

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