Artichoke-Rosemary Tart with Polenta Crust  This super-easy
polenta crust doesn't require a rolling pin or a baker's touch.
Serve this savory tart at a barbecue or other summer gathering.
April 2011 Web "Ancient Grains for Modern Meals" features
Mediterranean-inspired recipes starring Old World grains such as
farro, barley and polenta.  Photo Courtesy Ten Speed Press  The
following is an excerpt from Ancient Grains for Modern Meals by
Maria Speck (Ten Speed Press, 2011). The excerpt is from Chapter
6: Modern Mains.   Artichoke-Rosemary Tart with Polenta Crust
Serves 4 as a main course, or 8 as a starter   Polenta Crust: 
1 1/2 cups low-sodium vegetable broth 1 1/4 cups water 1/2
teaspoon fine sea salt 1 1/4 cups polenta or corn grits 1/2 cup
shredded Parmesan cheese (about 21/2 ounces; use the large holes
of a box grater) 1 large egg, at room temperature 1/4 teaspoon
freshly ground black pepper  Artichoke Cheese Filling:   1 cup
plain whole-milk Greek yogurt 2 large eggs 1/2 cup finely
chopped green onions (