Polenta tart with Gorgonzola, roasted heirloom tomatoes and basil

By KatrinaB

Ingredients

• 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

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.