Tomato and Polenta Tart
Indulge in a special Tomato and Polenta Tart perfect for tomato season. Served with cherry tomatoes, basil, and melted cheese, this tart is a delicious treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
Cooking tools:
- Tart pan
- Pie dish
- Blender
- Grater
- Saucepan
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- Olive oil
- 2 cups water
- ½ cup coarsely ground cornmeal/dry polenta
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 small bunch basil leaves, divided
- 1 pint ripe cherry tomatoes
- Salt
- freshly ground black pepper
- 3 ounces cheese (cheddar, jack, or other mild to medium-sharp cheese)
- 1 ounce Parmigiano Reggiano, shredded
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