Tomato Polenta-And-Goat Cheese Tart
Grrrrrgh!
Course : Polenta
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 cup yellow cornmeal
4 teaspoons olive oil -- divided
1/2 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic
2 1/2 cups water
1 cup tomato juice
1 spray vegetable cooking spray
1/3 cup nonfat cream cheese
3 1/2 ounces chevre -- (goat cheese)
1 large egg white
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1 tablespoons fresh thyme leaves
1 tablespoons grated parmesan cheese
 

Preparation:

Place cornmeal, 3 teaspoons olive oil, salt, pepper, and garlic in a large saucepan. Gradually add the water and tomato juice, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium. Cook, uncovered, 10 minutes, stirring frequently. Spread mixture in bottom of a 9-inch round removable-bottom tart pan coated with cooking spray. Place cream cheese, chevre, and egg white in a food processor, and process until smooth. Spread the cream cheese mixture over polenta mixture in pan. Arrange zucchini and squash alternately over the cream cheese mixture; brush remaining oil over vegetables. Sprinkle thyme and Parmesan cheese over tart. Bake at 400 degrees for 15 minutes. Broil 1 minute or slightly browned.

 

Nutritional Information:

138 Calories (kcal); 4g Total Fat; (24% calories from fat); 5g Protein; 21g Carbohydrate; 2mg Cholesterol; 421mg Sodium