Lemon & Polenta Tart with Figs

Eating Well

Ready in: 210 minutes
Prep Time: 30 minutes
Cook Time: 180 minutes
Servings: 12
Vegetarian

Ingredients

  • 1/3 cup finely chopped dried figs, preferably Calimyrna
    Dried Fruits;Produce
  • 6 large dried figs, preferably Calimyrna
    Dried Fruits;Produce
  • 3 large eggs, at room temperature (see Tip)
    Milk, Eggs, Other Dairy
  • 1 tablespoon all-purpose flour
    Baking
  • 3/4 cup whole-grain polenta or medium-ground cornmeal
    Ethnic Foods;Baking
  • 1/3 cup honey
    Nut butters, Jams, and Honey;Health Foods
  • 1/2 cup honey
    Nut butters, Jams, and Honey;Health Foods
  • 1 teaspoon finely grated lemon zest
    Produce
  • 1/4 cup Limoncello or other lemon liqueur
    Alcoholic Beverages
  • 1 1/4 cups low-fat milk
    Milk, Eggs, Other Dairy
  • 2 cups nonfat plain Greek yogurt
    Milk, Eggs, Other Dairy
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 1 1/4 cups water
    Beverages

Steps

  • Combine milk, water, honey and salt in a large heavy saucepan. Bring to a simmer over medium-high heat, stirring occasionally with a large whisk. Slowly add polenta (or cornmeal) in a thin stream and continue whisking for about 1 minute more. Reduce heat to maintain a gentle bubble, cover and cook, switching to a wooden spoon and stirring vigorously every few minutes, for 10 minutes. (Use caution as you stir: the mixture can splatter as it bubbles.)
  • Remove from the heat and let stand, covered, stirring a few times, for 10 minutes. Stir in chopped figs and lemon zest.Coat a 10-inch springform pan with cooking spray and place it on a wire rack.
  • Transfer the polenta mixture to the prepared pan, spreading it evenly across the bottom with a damp wooden spoon.

Nutrition

  • Calories: 204.07  cal  (10.2%)
  • Fat: 2.41  g  (3.7%)
  • Saturated Fat: 0.76  g  (4.76%)
  • Carbohydrates: 37.0  g  (12.33%)
  • Sugar: 27.89  g  (30.99%)
  • Cholesterol: 55.93  mg  (18.64%)
  • Sodium: 97.07  mg  (4.22%)
  • Alcohol: 1.58  g  (8.77%)
  • Protein: 8.01  g  (16.02%)
  • Vitamin B2: 0.25  mg  (14.59%)
  • Selenium: 10.03  µg  (14.33%)
  • Phosphorus: 134.1  mg  (13.41%)
  • Calcium: 98.36  mg  (9.84%)
  • Vitamin B12: 0.54  µg  (8.96%)
  • Fiber: 1.81  g  (7.25%)
  • Manganese: 0.14  mg  (6.83%)
  • Vitamin B6: 0.13  mg  (6.58%)
  • Magnesium: 25.81  mg  (6.45%)
  • Potassium: 212.57  mg  (6.07%)
  • Zinc: 0.9  mg  (6.02%)
  • Vitamin B5: 0.55  mg  (5.5%)
  • Iron: 0.88  mg  (4.86%)
  • Folate: 16.4  µg  (4.1%)
  • Vitamin B1: 0.06  mg  (4.09%)
  • Copper: 0.08  mg  (4.03%)
  • Vitamin D: 0.58  µg  (3.86%)
  • Vitamin A: 127.2  IU  (2.54%)
  • Vitamin B3: 0.48  mg  (2.39%)
  • Vitamin E: 0.22  mg  (1.48%)
  • Vitamin K: 1.44  µg  (1.37%)

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