Salty polenta cake with mushrooms, kale, ham and cheese: original recipe (and gluten free) to get out of the routine


My father is very fond of polenta -the cuisine of northern Italy has left its mark in Switzerland- and I got in the habit of always having it in the pantry to vary the most typical side dishes of rice or potatoes. But I was looking forward to using it in a more original recipe, and this Savory Polenta Tart with Mushrooms, Kale, Ham and Cheese was the answer I needed.

Curiously, I found it on a Swiss page where they propose to use chorizo ​​and taleggio, ingredients that I easily adapted to what I had at home. You can eliminate the ham from the equation to have a great vegetarian dish, and use the one that you like the most but it melts well; in my case, the Galician San Simón da Costa, with its delicious smoked flavor.


For 2 persons
  • Polenta 120 g
  • Chicken or vegetable broth 600 ml
  • Butter (and a little more for greasing) 20 g
  • Leafy kale (or other kale) 3
  • Mushrooms or other mushrooms (approximate amount) 50 g
  • Iberian ham (approximate quantity) 40 g
  • Cheese that melts well (San Simón in this case) 50 g
  • Ground black pepper
  • Salt

How to Make Savory Polenta Pie with Mushrooms, Kale, Ham, and Cheese

Difficulty: Medium
  • Total time 55 m
  • Elaboration 10 m
  • Cooking 45 m

Preheat the oven to 200ºC and lightly grease a curly, rectangular or round cake tin, approximately 11x35 cm. I recommend using one with a removable bottom and that is well non-stick. Prepare the polenta following the instructions on the package.

Normally it takes about 15 minutes to cook, but the time will have to be adjusted so that it thickens to the maximum, like a very thick mashed potatoes. Heat the broth first, add the corn grits and cook without bringing to a boil, stirring constantly. Half the time add the butter, season and continue until it separates from the bottom when passing the spoon.

Spread the still hot polenta into the prepared pan, spreading it out with a spatula or ladle, pressing gently. We may have a little extra, depending on the exact type of mold; we can save the leftovers for another time. We want a thickness of approximately one finger. Reserve.

Wash and dry the cabbage and mushrooms gently. Blanch the kale leaves for up to two minutes in salted water, or steamed or in the microwave, quickly cutting off the cooking in cold water or a bowl of ice. Cut into small leaves separating the thickest stem.

Spread the mushrooms cut to taste, the chopped or chopped ham and the chopped or grated cheese on the cake. Add a dash of black pepper and bake for about 15 minutes. Serve with the cabbage already ready on top. We can also add it in the last minutes of baking, but carefully it burns quickly.

With what to accompany the salty polenta cake

This savory polenta tart with mushrooms, ham, kale and cheese can be shared by two with a light salad, or served in smaller portions as a starter or appetizer for four people. It is advisable to serve it right away with the hot, freshly melted cheese.

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