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Polenta tart with goat cheese, arugula and roasted Campari tomatoes


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Rate this recipe 4.6/5 (7 Votes)


  • 1 1/2 cups vegetable broth
  • 1 1/2 cups water
  • 1 cup quick cooking polenta
  • vegetable spray
  • 8 ounces goat cheese
  • 2 cups arugula
  • 10 Campari tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried basil



Step 1

Preheat oven 400 degrees. Bring vegetable broth and water to boil. Slowly whisk in polenta and cook uncovered over medium heat for 5 minutes. Lightly spray 10 inch tart pan and pour polenta into the pan. Using a spoon or spatula spread polenta evenly to cover tart pan. Set aside to cool. Meanwhile, quarter tomatoes and place in a roasting pan. Drizzle with olive oil and sprinkle with salt, pepper and basil. Roast tomatoes in 400 degree oven for 10-15 minutes. Top polenta with 8 ounces goat cheese and place in 400 degree oven for 10 minutes to melt the cheese. Top with arugula and roasted tomatoes.


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