Polenta Tart with Tomatoes and Smoked Mozzarella

• roma tomatoes (plum)↗12 12
• stone-ground yellow cornmeal or white cornmeal↗1 cup
• shredded smoked mozzarella cheese↗4 ounces

  1 cup

Step-by-step instructions

1. 1

   Preheat oven to 300.

2. 2

   Cut 10 of the tomatoes in half lengthwise.

3. 3

   Sprinkle cut sides lightly with 1/2 teaspoon fine sea salt or salt.

4. 4

   Place tomatoes, cut side down, in a shallow baking pan lined with parchment paper.

5. 5

   Roast for 1 hour.

6. 6

   Turn the tomatoes cut side up; roast 30 minutes more.

7. 7

   Cool slightly.

8. 8

   Increase oven temperature to 375.

9. 9

   Meanwhile, bring 3 1/2 cups water and 1 teaspoon fine sea salt or salt just to boiling in a medium saucepan.

10. 10

    Slowly stir in cornmeal with a whisk until combined.

11. 11

    Using a wooden spoon, stir in half the cheese.

12. 12

    Continue cooking over low heat for 10 minutes, stirring constantly, until thick but still creamy.

13. 13

    Spray a 9-inch, removable bottom tart pan with nonstick cooking spray.

14. 14

    Pour polenta into pan, smoothing the top.

15. 15

    Thinly slice remaining 2 tomatoes crosswise into thin slices.

16. 16

    Place around perimeter of tart, overlapping slightly.

17. 17

    Place roasted tomatoes, cut side down, on polenta in a circular pattern.

18. 18

    (Use any remaining roasted tomatoes as a garnish.) Sprinkle with remaining cheese.

19. 19

    Bake for 6 to 8 minutes until polenta is set and cheese is melted.

20. 20

    Broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is golden.

21. 21

    Carefully remove sides of tart pan before serving.

22. 22

    Cut into wedges, and serve warm.