Mushroom Confit Polenta Tart With Tomato-Fig Jam

• For the Jam:
• 1 tablespoon olive oil
• 1/2 cup minced onion
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 3 tablespoons minced dried fig
• 1 teaspoon unsweetened cocoa
• 1/4 cup balsamic vinegar
• 1 teaspoon organic sugar
• 1 (28-oz) can chopped San Marzano tomatoes
• For the filling:
• 2 medium onions, peeled and chopped
• 3 pounds baby portobello mushrooms, cut in quarters
• 1 tablespoon minced fresh rosemary
• 4 garlic cloves, peeled and smashed
• 3/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• For the crust:
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 tablespoon organic sugar
• 1 1/2 cups chicken or turkey stock
• 1 1/2 cups polenta (coarse grain)
• 2 tablespoons heavy cream
• 3/4 cup grated Parmesan
• 1 egg, lightly beaten

1. For the jam, in a medium saucepan heat oil over medium heat until shimmering. Add onion and salt; cook, stirring occasionally until softened and caramelized, about 12 minutes. Stir in red pepper flakes and garlic, cook until fragrant, about 30 seconds. Add tomato paste and fig; cook, stirring constantly 3 minutes. Stir in cocoa, balsamic and vinegar until well incorporated. Add tomatoes, reduce heat to low; cook uncovered, stirring occasionally, until mixture reduces to 1 cup, about 2 hours. Add salt and pepper to taste. Set aside until ready to use, or refrigerate up to 7 days.
2. For the filling, preheat oven to 400 degrees Fahrenheit. In a large bowl combine onions, mushrooms, rosemary, garlic, olive oil, salt and pepper; toss to coat. Transfer filling to a rimmed baking sheet. Spread filling into an even layer and drizzle oil left in the bottom of the bowl over the filling. Place baking sheet in the oven. Bake 40 minutes or until mushrooms are tender and fragrant. Remove baking sheet from oven, let cool 15 minutes. Place filling in food processor and pulse until filling is roughly chopped, about 2 to 3 pulses. Add salt and pepper to taste. Set aside.
3. Meanwhile, for the crust, butter a 9-inch round tart pan (or rectangular tart pan) with removable bottom, set aside. In a large saucepan heat olive oil over medium heat. Add shallots, garlic and salt; cook, stirring occasionally until soft, about 2 minutes. Add sugar and stock. Bring to boiling, reduce to simmer. Slowly whisk in polenta, stirring until smooth. Cook, covered, 20 minutes, stirring occasionally. Remove from heat, let cool 30 minutes, uncovered. Stir in cream and Parmesan until well mixed. Stir in egg. Press polenta into buttered tart pan to create 1/4-inch thick side and bottom crusts. Place tart pan on an unlined baking sheet. Place baking sheet in oven. Bake 12 to 15 minutes or until set and lightly browned.
4. Remove pan from oven. Spoon mushroom mixture evenly over the polenta crust. Slice into wedges or rectangles and serve with tomato-fig jam.

olive oil, onion, kosher salt, red pepper, garlic, tomato paste, unsweetened cocoa, balsamic vinegar, sugar, tomatoes, onions, baby portobello mushrooms, fresh rosemary, garlic, olive oil, kosher salt, cracked black pepper, crust, butter, olive oil, shallot, garlic, kosher salt, sugar, chicken, polenta, heavy cream, egg

Taken from food52.com/recipes/10253-mushroom-confit-polenta-tart-with-tomato-fig-jam (may not work)