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Add a photoServings: 6
Ingredients
- 1 c. Yellow cornmeal
- 4 tsp Extra virgin olive oil, divided
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 2 x Cloves garlic, chopped
- 2Â 1/2 c. Water
- 1 c. Tomato juice
- Â Â Vegetable cooking spray
- 1/3 c. Nonfat cream cheese
- 3Â 1/2 ounce Chevre, (goat cheese)
- 1 x Egg white
- 1 c. Thinly sliced zucchini
- 1 c. Thinly sliced yellow squash
- 1 Tbsp. Fresh thyme leaves
- 1 Tbsp. Grated Parmesan cheese
Directions
- Place cornmeal, 3 tsp. extra virgin olive oil, salt, pepper, and garlic in a large saucepan.
- Gradually add in the water and tomato juice, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium. Cook, uncovered, 10 min, stirring frequently.
- Spread mix 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 till smooth. Spread the cream cheese mix over polenta mix in pan.
- Arrange zucchini and squash alternately over the cream cheese mix; brush remaining oil over vegetables. Sprinkle thyme and Parmesan cheese over tart.
- Bake at 400 degrees for 15 min. Broil 1 minute or possibly slightly browned.
- Yield: 6 servings.
- NOTES : From Chef Scott Cohen of The Restaurant at the Stanhope, Stanhope Hotel. Scott Cohen, the former chef of New York's swank and trendy supper club Tatou, can now be found at the Stanhope Hotel, across from the Metropolitan Museum of Art. The New Jersey-born chef developed his casually elegant style of cooking by working at Le Moulin de Mougins in the south of France and the Mansion on Turtle Creek in Dallas. He describes his cuisine as "American Provencal."
- Chef's note: "Cooking Light has adapted two of my favorite recipes-my Roasted Vegetable Tart and my Polenta Cake With Roasted Vegetable Vinaigrette-into one great, easy-to-make-at- home version. It's wonderful warm out of the oven or possibly served at room temperature."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 72 | 38% |
| Total Fat 8.24g | 10% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 367mg | 15% |
| Potassium 228mg | 7% |
| Total Carbs 24.75g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.71g | 2% |
| Protein 3.84g | 6% |
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