Polenta Tart With Goat Cheese Arugula And Roasted Campari Tomatoes Recipe 465

Steps:

• Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.
• Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm.
• Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.
• Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.

Steps:

• Preheat the oven to 375. Grease a large baking sheet with a little of the olive oil.
• Place tomatoes in pan cut side down and drizzle with olive oil and sprinkle with salt and pepper. Roast until they start to char and shrivel (no need to turn over), 40-50min. Let cool on the pan a bit.
• For the Polenta: Boil the milk and water together.
• Whisk in the cornmeal and salt. Turn down the heat and stir constantly until the polenta is suspended in the water and no longer settles to the bottom of the pot. It's done in about 15 minutes (still stirring often), but is supposedly even better if you cook it for about an hour - I wouldn't know, I'm always too impatient :).
• Take of the stove and stir in the butter or olive oil and 1/2 cup parmesan cheese.
• Place a mound of polenta in the center of each plate. Top with goat cheese, roasted tomato, basil and pine nuts.

Steps:

• 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.

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute. Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally. Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Serve