Polenta Tart With Tomatoes And Smoked Mozzarella

Total Time: 1 hr 55 mins Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 12
• 12 roma tomatoes (plum)
• 1 cup stone-ground yellow cornmeal or 1 cup cornmeal
• 4 ounces shredded smoked mozzarella cheese (1 cup)

Recipe

• 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.