Mushroom Confit Polenta Tart with Tomato Fig Jam

Ingredients

• 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

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