I am excited about this post for two reasons. First, this is the last post for the year and also 52nd post on this blog which started in 2010. I am happy that I could post one recipe on an average per week. At times I got lazy, others overexcited but overall I really enjoyed this hobby:)
Second reason is that this post is about a healthy and delicious dish from a friend's blog - Isha of Intrepid cook. It has become a stable entry on our menu now. You can certainly experiment with different fillings and toppings.
Tart/Pizza Base:
3/4 cup Coarse grain polenta
2 1/2 cup water
2 tsp olive oil
1 tsp salt
pepper to taste
1 tbsp mixed Italian herbs (or according to taste)
2 tbsp grated parmesan cheese
Filling:
3 tsp olive oil
4 tomatoes (pureed)
2 tbsp herbs
2 chopped garlic
2 tbsp cheese (parmesan or any other)
Topping:
5-6 slices of mozzarella cheese (abt 3 cm diameter and 1/4 inch thick)
5-6 lime basil or basil leaves
- Heat water in a pan. Add salt, olive oil, herbs and let is boil. Add polenta and stir frequently. Stir rigorously as water evaporates until the mixture become one big lump. Add cheese and mix again. Switch off the gas.
- Spread the mixture evenly on a greased 9.5 inch tart pan. Cover with plastic wrap and keep in refrigerator for 1-2 hours or in freezer for 15-20 minutes.
- Meanwhile heat oil in a pan. Add garlic, tomatoes, herbs and salt. Heat until the sauce thickens. Add cheese and switch off the gas.
- Remove polenta tart base from refrigerator. Spread the tomato mixture evenly. Arrange mozzarella cheese and basil.
- Bake for 15 mins in preheated oven at 400F.
- Serve hot!
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