Polenta Tart with Tomatoes and Smoked Mozzarella |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
|
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:
12 roma tomatoes (plum) |
1 cup stone-ground yellow cornmeal or 1 cup white cornmeal |
4 ounces shredded smoked mozzarella cheese (1 cup) |
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.
|
|