Meatless Mondays: Polenta-crusted Tomato Tart {Giveaway}

by Cassidy Stockton in Contests, Featured Articles

This lovely recipe comes from the Bob’s Red Mill Cookbook. Roma tomatoes work best for this tart because their meatier flesh is denser and drier than most varieties. Cooking the tart in a cast-iron skillet will produce a lovely golden crust. Pair this with a green salad for a delightful Meatless Monday meal.

Polenta-Crusted Tomato Tart

  • 2 pounds Tomatoes, preferably Roma, skinned, seeded and sliced
  • Kosher Salt
  • 2 cups Polenta*
  • 1/2 cup Sun-dried Tomatoes (in oil), puréed
  • 1 to 2 Tbsp Extra-Virgin Olive Oil (might we suggest California Olive Ranch?), if needed
  • 8 ounces Chèvre, divided
  • 1/4 cup chopped fresh Basil
  • freshly ground Black Pepper
  1. Lightly grease a 10- to 12-inch cast-iron skillet, pie plate, or other baking dish.
  2. Carefully set the tomato slices in a sieve or colander, salt lightly, and leave to drain over a bowl for 30 minutes to 1 hour, given a gentle toss ever now and then to shake off the water they release.
  3. Meanwhile, make the polenta: Bring 6 cups salted water to a boil in a heavy saucepan. Slowly whisk in the polenta. Reduce the heat to medium-low and simmer gently, uncovered, stirring often with a wooden spoon, until quite thick, about 20 to 30 minutes. When done, the grains will take on a pearly quality and be tender and not gritty to the bite. Remove from the heat and stir in the puréed sun-dried tomatoes. Add olive oil if the mixture seems too thick. Fold in 1/2 cup of the chèvre.
  4. Spread the hot polenta across the bottom and up the sides of the pan (it should be about 1-inch thick).
  5. Leave at room temperature until cooled and set, about 15 minutes. (Or you can cover and chill the polenta until you are ready to assemble and bake the pie, up to 24 hours.)
  6. Preheat the oven to 375°F.
  7. Spread the remaining goat cheese evenly across the bottom of the pie. Layer on half o f the tomato slice, sprinkle with half of the basil, and a light dusting of pepper. Follow with the remaining tomatoes, basil and a bit more pepper.
  8. Bake 35 to 45 minutes, until the polenta crust is golden-brown at the edges. Cool slightly, cut into wedges and serve.

*Make this gluten free by using our Gluten Free Corn Grits/Polenta


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Cassidy Stockton Google: Cassidy Stockton
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