Best Polenta Tart With Tomoatoes And Goat Cheese Recipes

Polenta With Roasted Tomatoes and Goat Cheese image

Provided by sofie-a-toast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs cherry tomatoes, cut in half lengthwise
3 tablespoons olive oil
salt & freshly ground black pepper
2 cups milk
1 1/2 cups water
3 cups cornmeal
1 1/2 teaspoons salt
3 tablespoons butter or 3 tablespoons olive oil
1/2 cup grated parmesan cheese
1 cup soft fresh goat cheese
1/2 cup fresh basil, chopped
1/2 cup toasted pine nuts

Steps:

Preheat the oven to 375. Grease a large baking sheet with a little of the olive oil.
Place tomatoes in pan cut side down and drizzle with olive oil and sprinkle with salt and pepper. Roast until they start to char and shrivel (no need to turn over), 40-50min. Let cool on the pan a bit.
For the Polenta: Boil the milk and water together.
Whisk in the cornmeal and salt. Turn down the heat and stir constantly until the polenta is suspended in the water and no longer settles to the bottom of the pot. It's done in about 15 minutes (still stirring often), but is supposedly even better if you cook it for about an hour - I wouldn't know, I'm always too impatient :).
Take of the stove and stir in the butter or olive oil and 1/2 cup parmesan cheese.
Place a mound of polenta in the center of each plate. Top with goat cheese, roasted tomato, basil and pine nuts.

Nutrition Facts : Calories 516.3, Fat 28, SaturatedFat 8.8, Cholesterol 34, Sodium 828.6, Carbohydrate 57, Fiber 6.3, Sugar 3.9, Protein 13.5

Polenta tart with goat cheese, arugula and roasted Campari tomatoes Recipe - (4.6/5) image

Provided by KatrinaB

Number Of Ingredients 11

1 1/2 cups vegetable broth
1 1/2 cups water
1 cup quick cooking polenta
vegetable spray
8 ounces goat cheese
2 cups arugula
10 Campari tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil

Steps:

Preheat oven 400 degrees. Bring vegetable broth and water to boil. Slowly whisk in polenta and cook uncovered over medium heat for 5 minutes. Lightly spray 10 inch tart pan and pour polenta into the pan. Using a spoon or spatula spread polenta evenly to cover tart pan. Set aside to cool. Meanwhile, quarter tomatoes and place in a roasting pan. Drizzle with olive oil and sprinkle with salt, pepper and basil. Roast tomatoes in 400 degree oven for 10-15 minutes. Top polenta with 8 ounces goat cheese and place in 400 degree oven for 10 minutes to melt the cheese. Top with arugula and roasted tomatoes.