Polenta Tart With Tomatoes And Smoked Mozzarella

• 12 roma tomatoes (plum)
• 1 cup stone-ground yellow cornmeal or 1 cup white cornmeal
• 4 ounces shredded smoked mozzarella cheese (1 cup)

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

roma tomatoes, stoneground yellow cornmeal, mozzarella cheese

Taken from www.food.com/recipe/polenta-tart-with-tomatoes-and-smoked-mozzarella-46864 (may not work)