Polenta makes a crust that's crisp at the edges, soft in the middle and naturally gluten-free, with no pastry to roll. Here it holds a late-summer filling of seared okra, sweet corn and green chili.
If you think you don't like okra, try it this way. Cooked quickly in a very hot pan, it browns and stays crisp rather than turning slippery.
The original Princess Tofu blog published a okra, sweet corn and serrano tartlets with a polenta crust recipe back in 2012, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Okra: green beans or courgette work if you can't find okra.
- Chili: jalapeño for milder heat, or sweet pepper for none.
- Cheese: a little grated vegan cheese melted on top is optional.
Tips for success
- Press the polenta in while it's still warm and pliable.
- Sear the okra in batches if your pan is small, so it browns rather than steams.
Variations
- Tomato and basil: fill with roasted cherry tomatoes and basil.
- Mushroom: use garlicky mushrooms and thyme.
- Big tart: make one 23 cm tart and slice into wedges.
What to serve it with
- Pico de gallo and a green salad.
- A bowl of black beans and rice.
Recipe
Okra, Sweet Corn and Serrano Tartlets with a Polenta Crust
Prep25 min
Cook35 min
Total1 hr
Makes6 tartlets
Ingredients
Polenta crust
- 950 ml (4 cups) water or light vegetable stock
- 170 g (1 cup) quick-cook polenta
- 2 tbsp vegan butter
- 2 tbsp nutritional yeast
- ½ tsp salt
- Oil, for greasing
Filling
- 2 tbsp olive oil
- 200 g (7 oz) okra, sliced 1 cm thick
- 1 small red onion, finely chopped
- 2 garlic cloves, chopped
- 1 to 2 serrano or jalapeño chilies, finely chopped
- 150 g (1 cup) sweet corn kernels, fresh or frozen
- 1 tsp ground cumin
- Juice of 1 lime
- Salt
- Fresh coriander, to serve
Method
- Heat the oven to 200°C (400°F) and oil six 10 cm (4 in) tartlet tins.
- Bring the water to a boil, then whisk in the polenta in a steady stream. Cook, stirring, for 5 minutes until very thick. Stir in the butter, nutritional yeast and salt.
- Let it cool for 5 minutes, then press it into the tins with a wet spoon, about 5 mm thick, up the sides. Bake for 15 minutes until firm and lightly golden.
- Meanwhile, heat the oil in a large frying pan until very hot. Add the okra in one layer and sear for 4 to 5 minutes, turning once, until browned.
- Add the onion, garlic, chili, corn and cumin and cook for 4 minutes. Season and add the lime juice.
- Fill the shells and bake for 10 minutes more. Scatter with coriander and serve warm.
Notes
One big tart: use a 23 cm (9 in) tart tin and bake the crust for 20 minutes.
Storage: best fresh. Leftovers keep a day in the fridge; reheat in the oven to crisp the crust.
FAQ
Can I make the polenta cases ahead?
Yes. Bake them up to a day ahead, then fill and reheat for 10 to 15 minutes.
Can I use regular polenta?
Yes, but it takes 30 to 40 minutes to cook. Quick-cook polenta is ready in 5.
How do you stop okra being slimy?
Keep it whole or in thick slices, make sure it's dry, and sear it in a very hot pan. Quick, high heat keeps it crisp.
Is polenta gluten-free?
Polenta is ground corn, so yes. Buy one labelled gluten-free if you're coeliac, as some is processed alongside wheat.