Polenta Tart with Tomatoes and Smoked Mozzarella 🍅🧀

Description

This Polenta Tart with Tomatoes and Smoked Mozzarella is an elegant appetizer that’s perfect for any occasion, whether it’s a festive Christmas gathering or a casual weeknight dinner. Adapted from a recipe by Better Homes and Gardens, this dish combines the hearty flavors of roasted tomatoes, creamy polenta, and smoky mozzarella cheese, creating a delightful culinary experience that’s both comforting and sophisticated. With a total preparation time of just under two hours, including roasting the tomatoes, this recipe is surprisingly easy to make and is sure to impress your guests. Serve it warm, drizzled with a good quality olive oil for a finishing touch.

Nutritional Information

• Calories: 76.3 per serving
• Fat Content: 2.6g
• Saturated Fat Content: 1.3g
• Cholesterol Content: 7.5mg
• Sodium Content: 66mg
• Carbohydrate Content: 10.4g
• Fiber Content: 1.5g
• Sugar Content: 1.8g
• Protein Content: 3.5g

Recipe Details

• Servings: 12
• Prep Time: 10 minutes
• Cook Time: 1 hour and 45 minutes
• Total Time: 1 hour and 55 minutes
• Recipe Category: Cheese
• Keywords: European, Low Cholesterol, Healthy, Potluck, Christmas, Weeknight, Roast, Oven, < 4 Hours, Easy

Ingredients

• 12 roma tomatoes
• 1 cup white cornmeal
• 4 ounces smoked mozzarella cheese

Instructions

1. Preheat oven to 300°F (150°C).
2. Prepare the Tomatoes:
   • Cut 10 of the roma tomatoes in half lengthwise.
   • Sprinkle the cut sides lightly with 1/2 teaspoon of fine sea salt or regular salt.
   • Place the tomatoes, cut side down, in a shallow baking pan lined with parchment paper.
   • Roast in the preheated oven for 1 hour.
   • Turn the tomatoes cut side up and roast for an additional 30 minutes. Once done, allow them to cool slightly.
3. Prepare the Polenta:
   • Increase the oven temperature to 375°F (190°C).
   • In a medium saucepan, bring 3 1/2 cups of water and 1 teaspoon of fine sea salt or regular salt to just boiling.
   • Slowly stir in the cornmeal using a whisk until well combined.
   • Using a wooden spoon, stir in half of the smoked mozzarella cheese.
   • Continue cooking over low heat for 10 minutes, stirring constantly, until the mixture is thick but still creamy.
4. Assemble the Tart:
   • Spray a 9-inch tart pan with a removable bottom with nonstick cooking spray.
   • Pour the prepared polenta into the pan, smoothing the top.
   • Thinly slice the remaining 2 roma tomatoes crosswise into thin slices.
   • Place the tomato slices around the perimeter of the tart, overlapping them slightly.
   • Arrange the roasted tomatoes, cut side down, on top of the polenta in a circular pattern. Any remaining roasted tomatoes can be used as a garnish.
   • Sprinkle the tart with the remaining smoked mozzarella cheese.
5. Bake and Serve:
   • Bake the tart for 6 to 8 minutes, or until the polenta is set and the cheese is melted.
   • Switch the oven to broil and place the tart 4 to 5 inches from the heat. Broil for 1 to 2 minutes, or until the top is golden.
   • Carefully remove the sides of the tart pan before serving.
   • Cut the tart into wedges and serve warm.

Serving Suggestions

This Polenta Tart with Tomatoes and Smoked Mozzarella pairs beautifully with a crisp green salad dressed with balsamic vinaigrette. Serve it as an appetizer at your next gathering or as a delicious side dish alongside grilled chicken or fish. Enjoy the rich flavors and creamy texture of this delightful dish with friends and family!