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Polenta Tart with Tomatoes and Goat Cheese

Serves 6 to 8
Time 50 min
Polenta crust is 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)
  • 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
Method

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.

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.
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  • 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