For this contest, I knew two things: A) I wanted to show off spring onions in and on top of a beautiful tart; and B-sies) I REALLY didn't have the time to labor over a perfect crust.
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<br />I know how to make a tart crust, but that doesn't mean I always want to make a tart crust. It's not the chilled butter, or the cups of flour that deter me, or even the time; it's the whole "taking out the Cuisinart" thing that usually stands in my way. I know. I'm can be a wimp, but I'm just trying to be honest.
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<br />So I began to think, what else could provide a creamy, crisp, sweet and savory crust without the work?
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<br />Quick cooking polenta was the answer. And when combined with a pan-full of caramelized spring onions and a quarter cup Greek yogurt, the result was a quick and easy, but oh so elegant dish that cooks up just in time for an impromptu brunch or to moonlight as a weeknight dinner side dish.
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<br />And because the polenta itself is mild in taste (but powerful in texture), it's the perfect backdrop to really showcase the sweetness of those onions and zip of the yogurt.

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