Polenta Tart with Tomatoes and Goat Cheese

Serves 6 to 8

Many thanks to one of our readers for sharing this polenta crust recipe, a great gluten-free option that everyone will enjoy. It can be used as a base for any toppings you fancy. Here a thin layer of goat cheese, sweet cherry tomatoes and sun dried tomatoes makes a great combo.

Ingredients: 
  • 1 1/2 cup finely ground dry polenta (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
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Method: 

Preheat oven to 375°F. Oil a 10-inch tart pan with removable base with olive oil cooking spray and set aside.

Combine polenta 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 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.

Nutritional Info: 
Per Serving:260 calories (100 from fat), 12g total fat, 4.5g saturated fat, 15mg cholesterol, 560mg sodium, 29g carbohydrate (3g dietary fiber, 3g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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