Recipes on December 5, 2011 by

Meatless Mondays: Polenta-crusted Tomato Tart {Giveaway}

This lovely recipe comes from the Bob’s Red Mill Cookbook. Roma tomatoes work best for this tart because their meatier flesh is denser and drier than most varieties. Cooking the tart in a cast-iron skillet will produce a lovely golden crust. Pair this with a green salad for a delightful Meatless Monday meal.

Polenta-Crusted Tomato Tart

  • 2 pounds Tomatoes, preferably Roma, skinned, seeded and sliced
  • Kosher Salt
  • 2 cups Polenta*
  • 1/2 cup Sun-dried Tomatoes (in oil), puréed
  • 1 to 2 Tbsp Extra-Virgin Olive Oil (might we suggest California Olive Ranch?), if needed
  • 8 ounces Chèvre, divided
  • 1/4 cup chopped fresh Basil
  • freshly ground Black Pepper
  1. Lightly grease a 10- to 12-inch cast-iron skillet, pie plate, or other baking dish.
  2. Carefully set the tomato slices in a sieve or colander, salt lightly, and leave to drain over a bowl for 30 minutes to 1 hour, given a gentle toss ever now and then to shake off the water they release.
  3. Meanwhile, make the polenta: Bring 6 cups salted water to a boil in a heavy saucepan. Slowly whisk in the polenta. Reduce the heat to medium-low and simmer gently, uncovered, stirring often with a wooden spoon, until quite thick, about 20 to 30 minutes. When done, the grains will take on a pearly quality and be tender and not gritty to the bite. Remove from the heat and stir in the puréed sun-dried tomatoes. Add olive oil if the mixture seems too thick. Fold in 1/2 cup of the chèvre.
  4. Spread the hot polenta across the bottom and up the sides of the pan (it should be about 1-inch thick).
  5. Leave at room temperature until cooled and set, about 15 minutes. (Or you can cover and chill the polenta until you are ready to assemble and bake the pie, up to 24 hours.)
  6. Preheat the oven to 375°F.
  7. Spread the remaining goat cheese evenly across the bottom of the pie. Layer on half o f the tomato slice, sprinkle with half of the basil, and a light dusting of pepper. Follow with the remaining tomatoes, basil and a bit more pepper.
  8. Bake 35 to 45 minutes, until the polenta crust is golden-brown at the edges. Cool slightly, cut into wedges and serve.

*Make this gluten free by using our Gluten Free Corn Grits/Polenta



Megan J says:

This sounds delicious!

Andrea H says:

Also sounds like a good way to use up leftover cooked polenta…

Erica says:

Thanks for the giveaway! I love Bob’s Red Mill 🙂

Erica says:

What’s Bob’s favorite meal of the day?

What is Bob’s favourite way to eat barley?

Kirsten says:

What hobbies does Bob have outside of Bob’s Red Mill?

KH says:

This would be beautiful using 3 colors of tomatoes!

Does Bob ever break down and get fast food?

Elena says:

Id love to know if uses a crockpot?

Brian Sherman says:

Sounds good, I have a similar one using fresh mozzerella

Carmen says:

What is Bob’s favorite type of grain?

Niki Jay says:

What is Bob’s favorite way to use ground flax seeds?

Jrss McCarthy says:

What’s Bob’s favorite flour to bake bread with?

jacquie says:

that looks yummy and especially fitting for this cold windy day we are having here.

katrina langenderfer says:

Bob why did you start a grain mill?

Melissa says:

What is the most unusual grain Bob has eaten?

Amy L says:

I’ve never made my own polenta, but would like to try it. I’d love to win this cookbook. Thanks!

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