Ingredients

The following ingredients have 7 Servings
  • 1 1/2 cup finely ground dry polenta (cornmeal)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup grated Romano or Parmesan cheese
  • 4 ounces soft goat cheese
  • 1 pint cherry tomatoes, sliced
  • 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

Instruction

  • Preheat the oven to 375°F. Oil a 10-inch tart pan with removable base with olive oil cooking spray and set aside.
  • Combine polenta with 2 cups cold water in a saucepan.
  • 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 polenta 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.