Adapted.

Last summer I made a polenta tomato tart from the Whole Foods website. It was pretty good. A light summer dinner. I was going to make it again last night. Then I went to the grocery store and refused to pay $7.99 for sun-dried tomatoes. And then were out of basil.

I adapted. I created a polenta caramelized balsamic-rosemary onion tomato and goat cheese tart. It was delicious.


Polenta Caramelized Balsamic-Rosemary Onion, Tomato and Goat Cheese Tart

Polenta (I used pre-made polenta that I crumbled and smooshed into a greased tart pan)
2 large onions
4 oz crumbled goat cheese
3-4 plum tomatoes (seeded and diced)
olive oil
pat of butter/margarine
1-2 garlic cloves
2-3 tbsp balsamic vinegar
1/8c sugar
spring of fresh rosemary
sea salt & pepper

Preheat oven to 350.

Crumble and smoosh prepared polenta into a greased tart pan. Splash some olive oil on top and sprinkle with sea salt. Bake for 20-30 minutes until a little golden brown.

While polenta is baking, thinly slice onions and saute in pan with sea salt, olive oil and pat of butter. As onions start to sweat, add sugar, balsamic vinegar, and rosemary that is removed from stem. Continue to cook onions until they are a rich brown color and the vinegar has evaporated. (About 20-30 mintues)

When polenta is golden, remove from oven and spread caramelized onions over top. Sprinkle goat cheese on top of onions and then layer with diced tomatoes and freshly pressed (or chopped) garlic. Drizzle with olive oil and put in oven for 10-15 minutes.

Let sit for 10 minutes. Serve and enjoy with a fresh salad!