Pretty as a picture, and pretty tasty too. This recipe starts with making your own polenta tart and adding toppings. Couldn’t really be easier. You can have a bit of lattitude as to which vegetables you decide to roast – I think this would word great with broccoli, carrots, eggplant – the list could just go on. Of course, I used soy cheese, but if you can eat the real thing, try sprinkling on some fontina (I heard it’s marvelous). Enjoy!
Polenta tart with roasted vegetables
1 cup polenta (not instant)
1 cup chicken broth (veggie broth for vegetarian)
2 1/2 cups water
1 tablespoon margarine
1/4 cup soy parmesan cheese
1/2 pound asparagus tips
3 medium portabello mushrooms, sliced
handful of grape tomatoes
drizzle of extra virgin olive oil
coarse salt and freshly ground pepper
2 cups soy mozzarella
another 1/4 cup soy parmesan cheese
Mix the polenta with the broth. In a medium pot, boil the water. Slowly add the polenta and broth mixture, stirring, until it boils. Reduce the heat to a very low boil, stirring occasionally, and cook for about 10 minutes, til it thickens.
Remove from heat, and stir in the margarine and the soy parmesan. Let it cool slightly.
Take the cooled polents and spread it in a tart pan. Any shape is fine – I used a 10″ round pan. Cover and refrigerate.
Toss the vegetables in a large bowl with the drizzle of oil and salt and pepper, til everything is lightly coated. Roast in 400 degree F oven for about 15-20 minutes until browned. Remove from oven.
Top your polenta with the soy mozzarella and sprinkle on the remaining soy parmesan. Bake at 350 degrees F for 10 minutes, then broil for 5 minutes until the cheese starts to brown. Remove from oven.
Carefully remove the bottom of the pan, and transfer to a plate. Top with your veggies in a decorative pattern of your choice. I served this with my fruity salad. Makes 4 servings.