Polenta Tart with Tomatoes and Smoked Mozzarella

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Total Time
1hr 55mins
Prep 10 mins
Cook 1 hr 45 mins

An elegant appetizer from Better Homes and Gardens. If you don't have a tart pan with a removeable bottom, you could probably use a springform pan. Make sure to offer a good quality olive oil for drizzeling over the slices. Cook time includes time for roasting tomatoes.

Ingredients Nutrition

Directions

  1. Preheat oven to 300.
  2. Cut 10 of the tomatoes in half lengthwise.
  3. Sprinkle cut sides lightly with 1/2 teaspoon fine sea salt or salt.
  4. Place tomatoes, cut side down, in a shallow baking pan lined with parchment paper.
  5. Roast for 1 hour.
  6. Turn the tomatoes cut side up; roast 30 minutes more.
  7. Cool slightly.
  8. Increase oven temperature to 375.
  9. Meanwhile, bring 3 1/2 cups water and 1 teaspoon fine sea salt or salt just to boiling in a medium saucepan.
  10. Slowly stir in cornmeal with a whisk until combined.
  11. Using a wooden spoon, stir in half the cheese.
  12. Continue cooking over low heat for 10 minutes, stirring constantly, until thick but still creamy.
  13. Spray a 9-inch, removable bottom tart pan with nonstick cooking spray.
  14. Pour polenta into pan, smoothing the top.
  15. Thinly slice remaining 2 tomatoes crosswise into thin slices.
  16. Place around perimeter of tart, overlapping slightly.
  17. Place roasted tomatoes, cut side down, on polenta in a circular pattern.
  18. (Use any remaining roasted tomatoes as a garnish.) Sprinkle with remaining cheese.
  19. Bake for 6 to 8 minutes until polenta is set and cheese is melted.
  20. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is golden.
  21. Carefully remove sides of tart pan before serving.
  22. Cut into wedges, and serve warm.