Lemon & Polenta Tart with Figs
For this celebratory tart recipe, a smooth, creamy, lemon-scented Greek yogurt filling, adorned with a ring of dried figs, is layered on a bed of honey-sweetened polenta. Real, Italian-style polenta is made from medium- or coarse-ground whole-grain cornmeal. Products labeled polenta, medium-ground cornmeal and corn grits (not instant) can be used interchangeably in this recipe
Make Ahead Tip: Prepare crust (Steps 1-2), cool, cover and refrigerate for up to 1 day. Let stand at room temperature while you prepare the filling; if the surface is moist, blot dry with a paper towel.
Equipment: 10-inch springform pan
Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
1/2 starch, 3 fruit, 1 1/2 other carbohydrate, 1/2 low-fat milk