Menu Enter a recipe name, ingredient, keyword...

Polenta tart with Gorgonzola, roasted heirloom tomatoes and basil


Google Ads
Rate this recipe 4.8/5 (4 Votes)


  • 3 cups vegetable broth
  • 1 cup quick cooking polenta
  • 2 tablespoons olive oil
  • 6 ounces Gorgonzola
  • 1/2 pint heirloom cherry tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6-8 basil leaves


Preparation time 10mins
Cooking time 30mins


Step 1

preheat oven 375 degrees
(Prepare polenta as directed on package.) I used an organic garlic and scallion polenta with vegetable broth that cooked in two minutes. Cool polenta slightly. Grease a 10 inch tart pan with 1 tablespoon olive oil and spread the polenta to cover. (Can be immediately baked or stored in the refrigerator until ready to assemble). Next, cover the polenta with Gorgonzola and bake in oven 20 minutes. Meanwhile, halve or quarter the tomatoes, toss with 1 tablespoon olive oil, salt and pepper and spread on a roasting pan. Roast for 5 minutes. Top the tart with the tomatoes. Chop basil and garnish. Serve warm or room temperature.


You'll also love

Review this recipe

Courgette frittata with tomato salsa Sauteed Green Beans with Tomato & Garlic