Cooking Wright

Tomato Polenta Tart



2 1/2 c water
1/2 cup polenta
2 TBSP butter
2 tsp kosher salt (I use sea salt)
1/4 c flour
4 ripe medium tomatos, peeled (I have left peel on too)
1 cup basil leaves loosely packed
black pepper in a mill (this can be optional too ;) )
4 oz cheddar, jack or other mild to medium semi soft cheese, grated


In a heavy saucepan mix water and polenta. Stir over medium heat and bring to a boil. Reduce the heat and simmer for 15 minutes. Add butter and stir until melted. Add salt and flour. stir continuously until the mixture is very thick and pulls away from the sides of the pan. Coat a 10-12 inch tart pan with a little olive oil. Pour polenta in to the pan. Using a spatula or your fingers press the polenta to the bottom and sides of the pan, to form a crust. Set aside until it sets up firmly (about 20 minutes).
Cut the stem ends off the tomatoes and slice into 1/4 inch rounds. Cover the polenta with whole basil leaves and arrange tomatoes on top, making 2 layers and topping each layer with a few turns of black pepper, a bit of salt and half the cheese.
Bake in a 325 oven for about 20 minutes until it is hot, slightly bubbly and the top of the cheese turning golden.

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