Artichoke Rosemary Tart with Polenta Crust

INGREDIENTS

1 9 ounce package

Artichoke hearts, frozen

2 tbsp

Flat-leaf parsley, fresh

1/2 cup

Green onions

1 tbsp

Rosemary, fresh

Egg, large

1 1/2 cups

Vegetable broth, low-sodium

Artichoke cheese filling

1/2 tsp

Black pepper, freshly ground

1 1/4 cups

Cornmeal, stone ground

3/4 tsp

Sea salt, fine

Polenta crust

shredded parmesan cheese, about 2 1/2 ounces

2 oz

Goat cheese

1/2 cup

Parmesan cheese

1 cup

Whole-milk greek yogurt, plain

1 cup

Water