Polenta Tart With Tomatoes And Smoked Mozzarella - cooking recipe

Ingredients

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

Preparation

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.