Polenta Tart With Tomatoes And Smoked Mozzarella - roma tomatoes

Method

• Preheat oven to 300.
• Cut 10 of the tomatoes in half lengthwise.
• Sprinkle cut sides lightly with 1/2 teaspoon fine sea salt or salt.
• Place tomatoes, cut side down, in a shallow baking pan lined with parchment paper.
• Roast for 1 hour.
• Turn the tomatoes cut side up; roast 30 minutes more.
• Cool slightly.
• Increase oven temperature to 375.
• Meanwhile, bring 3 1/2 cups water and 1 teaspoon fine sea salt or salt just to boiling in a medium saucepan.
• Slowly stir in cornmeal with a whisk until combined.
• Using a wooden spoon, stir in half the cheese.
• Continue cooking over low heat for 10 minutes, stirring constantly, until thick but still creamy.
• Spray a 9-inch, removable bottom tart pan with nonstick cooking spray.
• Pour polenta into pan, smoothing the top.
• Thinly slice remaining 2 tomatoes crosswise into thin slices.
• Place around perimeter of tart, overlapping slightly.
• Place roasted tomatoes, cut side down, on polenta in a circular pattern.
• (Use any remaining roasted tomatoes as a garnish.) Sprinkle with remaining cheese.
• Bake for 6 to 8 minutes until polenta is set and cheese is melted.
• Broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is golden.
• Carefully remove sides of tart pan before serving.
• Cut into wedges, and serve warm.