Polenta tart with goat cheese, arugula and roasted Campari tomatoes
By KatrinaB
Rate this recipe
4.6/5
(7 Votes)
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
Details
Preparation
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.
You'll also love
- Turkey Tetrazzini 4.4/5 (16 Votes)
- Armadillo Turkey 3.8/5 (8 Votes)
- Mushroom Strudel with Berry Coulis 4.5/5 (6 Votes)
- Pork Ribs in Mango Sauce 4.2/5 (17 Votes)
- Roasted Garlic Dip-Vegan 4.5/5 (6 Votes)
- Gouda Mashed Potatoes 4.4/5 (16 Votes)
- Polenta with Tomato Braised Beans 4.5/5 (6 Votes)
- Crispy Chili Kale Chips - Katie Lee 4.4/5 (16 Votes)
Review this recipe