Polenta Tart with Tomatoes and Smoked Mozzarella

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READY IN: 1hr 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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