This is one of my favourite use of polenta. It is an unusual take on on a well known Tart Tatin, using polenta as a base and Indian spices as a perfect partner. It works well, providing a mild base and more powerful, rich curried topping.
SWEET POTATO & CASHEW NUT TART TATIN
3 tablespoons sunflower oil
600 g sweet potatoes (cut in cubes)
1 red onion (cut in cubes)
2 teaspoons mustard seeds
1 teaspoon black onion seeds (optional)
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seeds
1 tablespoon dark muscovado sugar
1 tablespoon malt vinegar
70 g cashew nuts
200 g polenta
salt,pepper to taste
Plus: 22sm springform tin
1. Preheat the oven to 200C. Lightly brush the inside of a springform tin with oil. Bring a saucepan of lightly salted water to the boil , add the sweet potato and cook for 8 minutes.
2. Meanwhile, heat the remaining oil in a heavy-based saucepan, add the onion and cook for 2-3 minutes, stirring, add the spices and continue cooking for a few minutes. Add sugar and vinegar, stir over a medium heat for about 1 minute. Remove from the heat and stir in the drained sweet potato and cashew nuts, string to coat everything evenly. Then spoon the mixture into the prepared tin, pressing down lightly.
3. Bring 800 ml of water to the boil in a large saucepan and add polenta, string constantly with the whisk. Cook for a few minutes, stirring until thickens, then remove from the heat and season well with salt and pepper. Spread it evenly over the vegetables in the tin with the palette knife. Bake in the preheated oven for 25-30 minutes, until the polenta is firm and beginning to shrink from the side of the tin. Leave to stand for 2 minutes then run the point of the knife around the edge and turn out onto a plate.
4. Serve the tart hot as a main course, with a fresh tomato salad or any of your favourite greens, or as a side dish with the meat main.