Heirloom Tomato & Polenta Tart

• 4 cups Low Sodium Chicken Broth
• 1 cup Coarse Whole Grain Cornmeal
• 1/2 teaspoons Salt
• 2 whole Cobs Fresh Corn (about 8 Inches Long)
• 1 teaspoon Salt
• 2 Tablespoons Butter
• 2 Tablespoons Fresh Rosemary, Minced
• 1 clove Garlic, Minced
• 2 Tablespoons Butter
• 3- 1/4 ounces, weight Parmesan Cheese, Grated Fine
• 1/2 pounds, 2-58 ounces, weight Ricotta Cheese
• 1 whole Egg
• 1- 1/2 pound Heirloom Tomatoes, Sliced To About 1/4" Thick
• Sea Or Kosher Salt To Taste
• Fresh Cracked Pepper, To Taste

1. 1.
2. In a large, heavy bottomed sauce pan, bring stock to a boil.
3. 2.
4. In an even stream, pour in the cornmeal, whisking as you do so.
5. Stir in salt.
6. 3.
7. Bring to a boil, then lower to a simmer, stirring very often.
8. Continue to stir and check on the polenta for the next 30-40 minutes.
9. 4.
10. Meanwhile, in another large saucepan, fill about half way up with water and add about a teaspoon of salt.
11. Bring to a boil, add in the corn and cook for about 5 minutes.
12. 5.
13. Remove the corn and run under cold water to stop the cooking process and make it easy to handle.
14. 6.
15. Hold the corn upright (vertically) and run a knife blade down all sides to remove the kernels.
16. 7.
17. In a large saute pan, melt 2 Tablespoons of butter and add in the corn kernels, rosemary and garlic.
18. Saute on medium high until the corn begins to take on a golden look to it and the garlic is fully cooked.
19. About 6-7 minutes.
20. 8.
21. When the polenta is finished, stir in 2 Tablespoons of butter, some pepper and the Parmesan cheese.
22. Mix in the corn and rosemary mixture as well and set aside for a minute.
23. 9.
24. Remove ricotta from refrigerator and stir in one egg and salt and pepper to taste, mixing until completely incorporated.
25. 10.
26. Grease a 9 round baking dish (preferably glass).
27. 11.
28. Line greased baking dish with polenta/corn mixture, pushing it up the sides and leaving a bit of a well in the center for the remaining ingredients.
29. Kind of like you are making a very thickly crusted pie.
30. 12.
31. Pour the seasoned ricotta into the well and evenly spread it out with a spatula or large spoon.
32. 13.
33. Top that with concentric rings of tomato slices.
34. Season with salt and pepper and bake in a 400 degrees F oven for 45-60 minutes.
35. 14.
36. Allow to cool for 10 minutes before slicing and serve with a side salad for a wonderfully refreshing, seasonal dinner.

chicken broth, cornmeal, salt, fresh corn, salt, butter, fresh rosemary, clove garlic, butter, parmesan cheese, ricotta cheese, egg, tomatoes, salt, fresh cracked pepper

Taken from tastykitchen.com/recipes/main-courses/heirloom-tomato-polenta-tart/ (may not work)