Polenta tart with goat cheese, arugula and roasted Campari tomatoes

Photo by Katrina B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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