Help me troubleshoot this savory tart recipe.
So it has become an xmas tradition in the titanic-filter household to have this goat cheese, polenta, and mushroom tart
for breakfast before the tossing of wrapping paper commences.
But I can never get the tart to set quite right and I'm not sure why. The directions say that for one prepared cup of polenta (implying that that's how much you need), you should prepare one dry
cup of polenta . . . except you end up with about 3 cups. People have noted this in the recipe comments and say that the tart doesn't quite set with either one OR three cups polenta. I usually use 3, and there's so much melty stuff in the mix that I can't imagine one cup would be enough to bind it. But I can't get it to firm up and it tends to be more like a pudding. Which is still delicious, but still.
The best I can think to do is let it cool completely, chill to firm, then reheat, but then I have to make it the night before while I have eggnog brain. Ideas?
(It's delicious, you will love it.