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Tomato Polenta-and-Goat Cheese Tart
1 cup yellow cornmeal
4 teaspoons olive oil, divided
1/2 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, minced
2 1/2 cups water
1 cup tomato juice
Vegetable cooking spray |
1/3 cup nonfat cream cheese
3 1/2 ounces chevre (goat cheese)
1 egg white
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1 tablespoon fresh thyme leaves
1 tablespoon grated Parmesan cheese |
Place cornmeal, 3 teaspoons olive oil, salt, pepper, and
garlic in a large saucepan.
Gradually add the water and tomato juice, stirring constantly
with a wire whisk.
Bring to a boil; reduce heat to medium. Cook, uncovered,
10 minutes, stirring frequently.
Spread mixture in bottom of a 9 inch round removable
bottom tart pan coated with cooking spray. Place cream cheese, chevre,
and egg white in a food processor, and process until smooth. Spread the
cream cheese mixture over polenta mixture in pan. Arrange zucchini and
squash alternately over the cream cheese mixture; brush remaining oil over
vegetables. Sprinkle thyme and Parmesan cheese over tart. Bake at 400 degrees
F. for 15 minutes. Broil 1 minute or slightly browned.
Yield: 6 servings.
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