Polenta Tart with Tomatoes and Goat Cheese

Submitted by CPR Family

Serves 6 to 8

  • 1 1/2 cups finely ground dry cornmeal
  • 2 cups cold water
  • 1/4 teaspoon salt
  • 1/2 cup grated Romano or Parmesan cheese
  • 4 ounces soft goat cheese
  • 1 pint sliced cherry tomatoes
  • 1/4 cup thinly sliced sun-dried tomatoes packed in olive oil
  • 1/4 cup loosely packed slivered fresh basil leaves
  • 1 tablespoon extra virgin olive oil

Preheat oven to 375°F. Oil a 10-inch tart pan with removable base with olive oil cooking spray and set aside.
Combine cornmeal with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes longer. Transfer cornmeal to prepared tart pan. Spread it evenly over bottom and up sides of pan. Bake until dry and crisp on edges, about 30 minutes.*

Remove from oven and spread a thin layer of goat cheese over crust. Arrange cherry tomatoes and sun-dried tomatoes on top of the cheese. Return to oven for 5 to 10 minutes longer, until the cheese is softened and tomatoes are heated through.

Before serving, remove the sides from the tart pan and sprinkle top with basil and a drizzle of olive oil.

*Can be used as a base for any toppings.