Polenta Tart with Fresh Tomatoes
INGREDIENTS
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serves 8
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2 cups polenta (stone ground yellow corn meal)
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4 cups water
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2 cups milk (I used reduced fat)
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1 tsp salt
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fresh cracked pepper
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3 Tbsp unsalted butter
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1 cup grated Parmesan cheese
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1 generous pint multicolored cherry tomatoes
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1 medium heirloom tomato (pick a pretty color!)
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3 Tbsp extra virgin olive oil
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1 or 2 tsp white wine vinegar
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1 clove garlic, crushed and minced
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salt and black pepper to taste
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about 10 large basil leaves, cut in fine ribbons
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more Parmesan cheese for garnishing
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