Polenta, tomato and Mozzarella Tart
A healthy and tasty vegetarian tart.
Serves 2, easily doubled; Preparation 5 minutes, cooking 35/50 minutes depending on what polenta you use.
- 100g of fine or medium grain polenta
- 400ml vegetable stock
- 150g tomatoes (any size/variety will work, a mix is even better)
- 1 ball of mozzarella (reduced fat works fine if you want)
- Olive oil
- Saucepan and spoon
- Chopping board and sharp knife
- Small roasting dish
Start by cooking your polenta by adding the stock to the grains, fine grain polenta takes a couple of minutes at most to cook and thicken; medium grain takes about 15 minutes, you want it cooked through and quite thick. Don’t forget to keep the heat really low when cooking as otherwise polenta has a tendency not only to clump but also to erupt everywhere.
Once the polenta is cooked have a little taste and add some salt if needed (depends on your stock cube and preferences), then let it cool and firm up for a couple of minutes before transferring it to your roasting dish (if your dish is not non-stick then grease it first). If you can, try to create a bit of a raised edge of polenta in the dish rather than just a flat surface, but it’s not the end of the world if that won’t work. Put the polenta in the oven for 20 minutes at 200C to bake and firm up.
While the polenta is in the over slice up the tomatoes and mozzarella. It doesn’t matter how rough and ready this is, or if your tomatoes are all the same size so long as you end up with lots of lovely pieces/slices about 0.5cm thick.
After the 20 minutes are up get the polenta out of the over and place the tomatoes and mozzarella on top in overlapping layers. Drizzle with a little olive oil (a couple of tablespoons will do) and pop back in the oven for 10 minutes.
After 10 minutes get it back out of the oven again, but don’t serve it straight away as you could end up with a bit of mess! Instead give it 5 minutes for the polenta to firm up before serving. This goes lovely with a little green salad if you’re feeling virtuous or with some garlic bread if you’re fancy something a bit naughty.
In the summer when the tomatoes are wonderfully sweet and tasty this dish is great by itself and needs no additions but if it’s winter and the tomatoes aren’t so good you might want to give the dish a boost by adding a layer of either green or red pesto between the polenta and the topping.