Tomato Polenta

We made a lot of this when Summer was in its first blush.  We had so many tomatoes and so much corn and fresh rosemary this dish was just the natural choice to make.  Now that that season is over we are still making this.  It was just too good to make it only seasonal.  It looks almost like a deep dish pizza or a pie.  I love this stuff and the way it smells when cooking is just..../happy sigh.

Tomato Polenta

Yield: One 9″ Tart, about 8 servings

Prep Time: 30 minutes

Cooking Time: 60 minutes

Ingredients:

• 4 cups  low sodium chicken stock
• 1/2 tsp salt
• 1 cup coarse whole grain cornmeal
• 2 Tbsp butter
• 2 cupsfresh corn
• 2 tbsp fresh rosemary, minced
• 1 clove garlic, minced
• 3/4 cup Parmesan Cheese, grated fine
• 1 1/8 cup mozzarella cheese, shredded; seperated
• 2 Tbsp butter
• 1 1/2 lb. Heirloom tomatoes (about 2 large tomatoes), sliced (about 1/4″ thick)
• sea or kosher salt to taste
• fresh cracked pepper to taste

Directions:

• In a large, heavy bottomed sauce pan, bring stock to a boil.
• In an even stream, pour in the cornmeal, whisking as you do so. Stir in salt.
• Bring to a boil, then lower to a simmer, stirring very often. Continue to stir and check on the polenta for the next 30-40 minutes.
• Meanwhile, in another large sauté pan, melt 2 Tbsp of butter and add in the corn, rosemary and garlic. Sauté on medium high until the corn begins to take on a golden look to it and the garlic is fully cooked. About 6-7 minutes.
• When the polenta is finished, stir in 2 tbsp of butter, some pepper and the Parmesan cheese. Mix in the corn and rosemary mixture as well and set aside for a minute.
• Spray or Grease a 9″ round baking dish (preferably glass).
• Line greased baking dish with polenta, pushing it up so it meets the sides and leaves a bit of a well in the center for the remaining ingredients. Kind of like you are making a very thickly crusted pie.
• Put 1 cup of mozzarella in the dish, spreading evenly.
• Top tart with concentric rings of tomato slices. Season with salt and pepper, placing the final 1/8 mozzarella on top and bake in a 400°F oven for 45-60 minutes.
• Allow to cool for 10 minutes before slicing to prevent nuclear cheese to lip burning o.o

Before it goes into the oven.

Source:  Adapted from a recipe found @ guiltykitchen