I’ve made plenty of tarts over the years but making a tart shell out of polenta is always a trick. It’s also a trick cuz wifey doesn’t really love polenta that much, particularly if the result is a grainy, toothsome result.

Not so this time. I cooked the polenta with low-sodium vegetable broth and after fifteen minutes I pressed it into a tart shell and let it cool for fifteen minutes.

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Then I shredded some of the St George cheese we bought at Matos Cheese Factory (4 oz) and layered it between thin slices of heirloom tomatoes on the polenta shell.

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Of course, this left a bit of a mess on the cutting board.

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About 25 minutes later the dish came out and, frankly, was pretty tasty. In this circumstance, as there was so little contrast, the tomatoes really popped out. I considered afterward now it might taste with onions or some charcuterie or longganisa, it would have made the tomatoes much less apparent and lost in the background. A good lesson to learn!

There was an additional sauce to dress the slices which comprised of a basil mayonnaise which, though I made it, didn’t really contribute much to the final result.

I might have wished that the polenta shell could have firmed up a bit more, or browned a bit more and crisped–which it didn’t. Regardless, it didn’t affect the flavor combination’s success. Good stuff.

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