1. Preheat oven to 300. 2. Cut 10 of the tomatoes in half lengthwise. 3. Sprinkle cut sides lightly with 1/2 teaspoon fine sea salt or salt. 4. Place tomatoes, cut side down, in a shallow baking pan lined with parchment paper. 5. Roast for 1 hour. 6. Turn the tomatoes cut side up; roast 30 minutes more. 7. Cool slightly. 8. Increase oven temperature to 375. 9. Meanwhile, bring 3 1/2 cups water and 1 teaspoon fine sea salt or salt just to boiling in a medium saucepan. 10. Slowly stir in cornmeal with a whisk until combined. 11. Using a wooden spoon, stir in half the cheese. 12. Continue cooking over low heat for 10 minutes, stirring constantly, until thick but still creamy. 13. Spray a 9-inch, removable bottom tart pan with nonstick cooking spray. 14. Pour polenta into pan, smoothing the top. 15. Thinly slice remaining 2 tomatoes crosswise into thin slices. 16. Place around perimeter of tart, overlapping slightly. 17. Place roasted tomatoes, cut side down, on polenta in a circular pattern. 18. (Use any remaining roasted tomatoes as a garnish.) Sprinkle with remaining cheese. 19. Bake for 6 to 8 minutes until polenta is set and cheese is melted. 20. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is golden. 21. Carefully remove sides of tart pan before serving. 22. Cut into wedges, and serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
