Polenta Tart With Tomatoes And Smoked Mozzarella Recipes

TOMATO AND MOZZARELLA TART

Steps:

• Preheat the oven to 400 degrees F.
• Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
• Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
• Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
• Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

TOMATO AND GRILLED POLENTA STACKS WITH BASIL SAUCE

Steps:

• Make polenta:
• Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly. Reduce heat to low and cook, stirring frequently, until very thick, 15 to 20 minutes.
• Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet. Chill, uncovered, until firm, about 1 hour.
• Prepare grill for cooking.
• Drain tomatoes while polenta is chilling:
• Cut 4 (1/4-inch-thick) crosswise slices from middle of each tomato. Sandwich slices between triple thicknesses of paper towel and press gently to absorb excess moisture.
• Preheat oven to 400°F.
• Grill polenta:
• Cut out 8 (2 1/2-inch) rounds from polenta with cookie cutter. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill polenta rounds in a grill basket until crusty, about 5 minutes on each side. Transfer to an ungreased baking sheet.
• Assemble and bake stacks:
• Season tomato slices with salt and pepper and sprinkle with cheese. Assemble 4 stacks by placing a tomato slice on top of each of 4 polenta rounds (use a spatula to transfer tomato slices), then top each with another polenta round and tomato slice.
• Bake in middle of oven until hot and cheese is melted, about 15 minutes.
• Make sauce while stacks bake:
• Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper.
• Serve stacks with basil sauce.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA

Steps:

• For polenta:
• Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
• For stacks:
• Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
• Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
• Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.

POLENTA WITH FRESH TOMATOES AND MOZZARELLA

Steps:

• Cut the polenta into 12 equal slices, each about 1/2 inch thick. Heat the oil on a nonstick griddle or wide skillet. Arrange the polenta slices on the griddle. Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.
• Arrange the polenta slices on a large platter. Sprinkle evenly with the tomato, then the mozzarella cheese. Microwave just until the cheese is melted, 2 to 3 minutes. Or, if you prefer, bake the polenta briefly in a preheated 400°F oven in an ovenproof container until the cheese is melted, about 5 minutes. Allow 3 to 4 slices of polenta per serving. Sprinkle each serving with fresh or dried basil, if desired.
• Polenta with Fresh Tomatoes and Mozzarella (this page)
• Spinach Fettuccine with Summer Squash (page 79)
• Simple tossed salad
• Calories: 204
• Total Fat: 9g
• Protein: 10g
• Carbohydrate: 21g
• Cholesterol: 19mg
• Sodium: 197mg

TOMATO AND SMOKED MOZZARELLA TART

Steps:

• Adjust oven rack to lower-middle position and heat oven to 425°F
• Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350°F; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425°F
• While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
• Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

POLENTA TART WITH TOMATOES AND SMOKED MOZZARELLA

Steps:

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