Torta Di Polenta Di Bergamo (bergamo Polenta Tart)

Torta di Polenta di Bergamo, or Bergamo Polenta Tart, is a traditional dish from the Lombardy region of Italy. This savory tart features a creamy polenta filling encased in a golden, crispy crust, making it a delicious and comforting meal.

Vegetarian Gluten Free Main Course Lombard Italian Cuisine Savory Tart Polenta Recipe
Torta Di Polenta Di Bergamo (bergamo Polenta Tart)

Ingredients

  • 2 cups polenta
  • 6 cups water
  • 1 cup grated Parmesan cheese
  • 1/2 cup unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped pancetta
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup heavy cream
  • 2 eggs, beaten

Instructions

  1. In a large pot, bring the water to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for 30 minutes or until the polenta is thick and creamy.
  2. Remove the pot from the heat and stir in the Parmesan cheese, butter, salt, and black pepper. Set aside to cool slightly.
  3. In a skillet, cook the pancetta over medium heat until crispy. Add the onion and mushrooms, and cook until softened. Remove from heat and let it cool.
  4. Preheat the oven to 375°F (190°C). Grease a tart pan with removable bottom.
  5. Stir the heavy cream and beaten eggs into the polenta mixture. Spread half of the polenta mixture into the prepared tart pan.
  6. Spoon the cooked pancetta, onion, and mushroom mixture over the polenta in the tart pan. Top with the remaining polenta mixture, spreading it evenly.
  7. Bake the tart in the preheated oven for 30-35 minutes or until the top is golden and crispy.
  8. Let the tart cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

Tart pan with removable bottom Large pot Whisk Skillet Oven

Tools

Oven mitts Spatula Knife Cutting board

Serving suggestions

Serve the Torta di Polenta di Bergamo with a side of mixed greens dressed with balsamic vinaigrette for a complete meal.

Tips & tricks

For a vegetarian version, omit the pancetta and use additional vegetables such as bell peppers and zucchini.

Cost

$15