Polenta Tart (Gluten Free)

Polenta Tart (Gluten Free)

With spring almost gone and summer almost here, why not take advantages of fresh basil and tomatoes. This recipe is not only easy, it is gluten free!. Find the original recipe here: http://www.wholefoodsmarket.com/recipe/polenta-tart-tomatoes-and-goat-cheese

Ingredients:

• 1.5 cups of finely ground dry polenta (not the tube!)
• 2 cups of water
• 1/2 a cup of grated Romano or Parmesan cheese
• 4 ounces of soft goat cheese (I used 5) at room temperature
• 1 pint of cherry tomatoes sliced in half
• 1/4 cup of julienned sun-dried tomatoes packed in olive oil
• 1/4 cup of loosely packed fresh basil leaves cut into thin strips (chiffonade)

1. Preheat your oven to 375 degrees Fahrenheit.

2. Combing 1.5 cups of uncooked polenta (not the tube) and two cups of water in a pot. Bring to a boil. 

3. Before the mixture starts to boil, spray a 10 inch tart pan with a removable bottom with non-stick spray.

4. Once the mixture is at a boil, mix it continuously for 5 minutes.

5. Add 1/2 a cup of Parmesan or Romano Cheese to the mixture and keep mixing for 5 more minutes.

 

 6. Once most of the water has been absorbed, take the polenta off the heat.

7. Press the the polenta into the tart pan so that the bottom and sides are about a centimeter thick. I used a cup to help. There will be a little extra polenta, so enjoy it as a nice snack.

8. Trim the excess polenta off the sides with a knife or offset spatula.

9. Bake the polenta for 30 minutes by which time the polenta should be set and dried. I gave mine a little extra time.

10. Spread the goat cheese evenly on the tart using an offset spatula.

11. Add the cherry tomatoes, sun dried tomatoes, and basil.

12. Cook for 10 more minutes.

 

Enjoy!