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Photo of Polenta tart with beetroot, feta cream and hazelnuts by WW

Polenta tart with beetroot, feta cream and hazelnuts

Total Time
1 hr 35 min
25 min
1 hr 10 min
Looking for a meat free meal? Our polenta and parmesan golden based tart topped with creamy ricotta and feta, herbs and fresh roasted beets is a winner!



750 g

Salt reduced chicken stock

2¾ cup(s), (685ml)


1 cup(s), (170g)

Grated parmesan cheese

cup(s), (25g)


1 medium, lightly beaten

Reduced-fat ricotta cheese

2 cup(s), (400g)

Marinated feta cheese

75 g, drained

Fresh chives

2 tbs, finely chopped

Fresh flat-leaf parsley

1 tbs, finely chopped


30 g, baby kale


2 tbs, lightly toasted, chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray and bake for 1 hour or until tender. Set aside to cool. Wearing rubber gloves to avoid staining your hands, peel the beetroot. Cut into wedges.
  2. Meanwhile, lightly spray a 28cm fluted tart tin with removable base with oil. Bring stock to the boil in a medium saucepan over medium heat. Gradually add polenta in a steady stream and cook, stirring, for 5 minutes or until soft and creamy. Stir in parmesan and egg until well combined. Spread polenta evenly over base and side of prepared tin to form a shell. Bake for 15-20 minutes or until golden.
  3. Using electric beaters, beat ricotta and feta in a large bowl until smooth. Stir through chives and parsley. Spread cheese mixture over tart base. Arrange beetroot on top. Return to oven for 5-10 minutes or until heated through.
  4. Top tart with kale leaves and sprinkle with hazelnut.


TIP: Beetroot can be roasted up to 2 days in advance. Store in fridge, in an airtight container, unpeeled (to prevent from drying out). Peel and cut into wedges before using.