Ingredients
For the Polenta
2 cups/480 ml water
1 1/2 cups/360 ml whole or low-fat milk
1/4 cup/85 g runny honey
1/2 tsp fine-grain sea salt
1 cup/150 g polenta, preferably medium grind
For the Compote and to Finish
2 lb/910 g fresh plums, pits removed and cut into 1/2 to 3/4 in/13 mm to 2 cm pieces (if plums are small, cut into wedges)
1/2 tsp ground cinnamon
4 Tbsp honey, or more as needed
1/4 cup/60 ml dry sherry or apple juice
1 Tbsp brandy (optional)
1 Tbsp + 1 tsp fresh thyme leaves (I used lemon thyme)
1/4 cup/60 g unsalted butter, preferably the European-style
1 cup/30 g sliced almonds ( I used slivered)
softly whipped, lightly sweetened heavy cream or creme fraiche for serving (optional)
Instructions
- To prepare the polenta, add the water, milk, honey, and salt to a large, heavy saucepan, heat on medium-high, and bring to a bare simmer, stirring occasionally. Using a large whisk, add the polenta in a slow and steady thin stream and continue to whisk for 1 minute. Reduce the heat if the mixture starts to bubble profusely. Reduce the heat, cover the saucepan with a lid, and cook for 10 minutes. Stir vigorously with a wooden spoon every few minutes to prevent the polenta from sticking to the bottom. Remove the saucepan from the stove and let it sit, covered for 10 minutes, stirring well once or twice.
- Butter a 10 in/25 cm tart pan and place it on a wire rack. Transfer the polenta to the pan and spread evenly to form a smooth layer. You can dip a wooden spoon in cold water and then spread the mixture. The other way to do this is to place a large sheet of clingfilm over the polenta in the pan and spread the mixture out evenly in a layer using the flat base of a measuring cup. Set the prepared tart pan aside to firm for about 45 minutes to 1 hour. Prick the surface of the polenta with the round end of a spoon about 12 times by inserting the spoon at a 45-degree angle into the tart. Dip the spoon in cold water between each insertion to prevent sticking. This will allow even baking of the tart and prevent heaving during baking.
- To bake the tart, place a wire rack in the center of the oven and preheat to 400F/200C.
- While the oven preheats, prepare the plum compote. Add the plums to a large mixing bowl. Add the cinnamon, 2 Tbsp of honey, sherry, brandy, and 1 Tbsp of thyme. Toss gently to combine, taste and add more honey if desired. Cover and chill to macerate, stirring gently once or twice. (I left it to chill for about two hours)
- Add the butter and the remaining 2 Tbsp of honey to a medium skillet. Heat on medium and stir occasionally with a spoon until blended. Fold in the almonds and stir until the almonds are coated, and the mixture starts to foam, about 1 to 2 minutes. Remove from heat and immediately spread the almonds on the surface of the polenta, using the back of the spoon.
- Bake the prepared tart for about 20 minutes until the small bubbles appear around the edges and the almonds glisten golden brown. Transfer the tart pan to a wire rack and cool for 20 minutes to allow to set before cutting.
- To serve the tart, cut it into 8 wedges with a sharp serrated knife. Place each wedge on a dessert plate and spoon a generous amount of the prepared chilled compote with some juices. Garnish each serving with a little fresh thyme leaves and, if desired, a dollop of whipped cream.
