Pumpkin polenta tart with tomato and olive salsa

Name: Pumpkin polenta tart with tomato and olive salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Gap ( approx. 750 g) Pumpkin (net approx. 400 g); 1 Onion; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l Milk; 200 g Polenta grits; 500 g Tomatoes; 100 g green olives; 4 Stem(s) flat leaf parsley; 1 Rosemary stalk; 6 TABLESPOONS Olive oil; 1-2 TABLESPOONS Vinegar; 50 g Mountain cheese; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Gap ( approx. 750 g) Pumpkin (net approx. 400 g)
1 Onion
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l Milk
200 g Polenta grits
500 g Tomatoes
100 g green olives
4 Stem(s) flat leaf parsley
1 Rosemary stalk
6 TABLESPOONS Olive oil
1-2 TABLESPOONS Vinegar
50 g Mountain cheese
7-10 Tbsp Grease

Directions

1
Peel and core the pumpkin. Cut the flesh into small cubes. Peel and finely dice onion. Melt butter, fry onion and pumpkin in it. Season with salt and pepper. Deglaze with 1/2 litre water and milk, bring to the boil briefly.
2
Add 1 teaspoon of salt, add polenta semolina while stirring continuously. Let it simmer at very low heat for about 15 minutes, stirring from time to time. In the meantime wash, clean, quarter and seed the tomatoes.
3
Cut the fruit flesh into small cubes. Cut olives into rings. Wash herbs. Chop parsley roughly. Strip rosemary needles from the stems. Mix prepared ingredients, olive oil and vinegar.
4
Season with salt and pepper. Season polenta again and fill into a greased ovenproof dish (approx. 24 cm Ø). Spread 4 tablespoons of the salsa on top. Grate cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.
5
Remaining salsa extra is enough.