From Cooking Light Magazine.
1 cup yellow cornmeal
4 teaspoons olive oil, divided
1/2 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, minced
2 1/2 cups water
1 cup tomato juice or V-8
1/3 cup nonfat cream cheese
3 1/2 ounces chevre (goat cheese)
1 egg white
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1 tablespoon fresh thyme leaves
1 tablespoon grated Parmesan cheese
Place cornmeal, 3 tablespoons olive oil, salt, pepper, and garlic in a large saucepan.
Gradually add the water and tomato juice, stirring constantly with a wire wisk. Bring to a boil; reduce heat to medium. Cook, uncovered, 10 minutes, stirring frequently.
Spread mixture in a bottom of a 9-inch round removable-bottom tart pan (springform pan) coated with cooking spray.
Place cream cheese, chevre, and egg white in a food processor, and process until smooth. Spread the cream cheese mixture over the polenta mixture in the pan. Arrange zucchini and squash alternately over the cream cheese mixture; brush remaining oil over vegetables. Sprinkle thyme and Parmesan cheese over tart.
Bake at 400 degrees F for 15 minutes, then place under broiler for 1 minute more.
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