Posted by: inyomouth | August 11, 2009

Zucchini Tarte Tatin with Polenta

zucchinitarte

This tasty recipe comes from the guilty kitchen blog: http://guiltykitchen.com/?p=227

Ingredients:

  • 4 cups water or low sodium broth
  • 1/2 tsp salt
  • 1 cup whole grain cornmeal (medium to coarse grind)
  • 2 small zucchini (approximately 6″ each)
  • 1 tsp. veg oil
  • salt and pepper to taste
  • 2 oz. Chèvre
  • 1/2 cup asiago, grated
  • 1 Tbsp each of fresh thyme, chives and basil, chopped
  • 1 egg, beaten (room temperature)

Directions:

1. Bring water and salt to a boil, whisk in cornmeal a little at a time to avoid clumps.

2. Cook over medium high heat for 2 minutes, whisking constantly.

3. Reduce heat to low and cover. Cook at a low simmer for 45 minutes. Stirring every 5-10 minutes for at least 1 minute.

4. Meanwhile, slice your zucchini into 1/4″ rounds.

5. Add oil to skillet and heat to medium high. Add zucchini and salt & pepper. Sauté for 6-8 minutes (or until slightly softened).

6. Grease an 8″ round baking dish. Arrange cooked zucchini in concentric circles around bottom of dish. When finished, crumble chèvre over zucchini. Preheat oven to 400°F.

7. After 45 minutes, remove polenta from heat & stir in cheese and herbs.

8. Let stand 15-20 minutes, add beaten egg and stir quickly to combine.

9. When polenta is ready, pour gently over zucchini. Spread evenly with spatula.

10. Bake for 40 minutes for a soft centre. Longer if you want it more set.

11. Take tarte out of oven and slide a knife or spatula around the edges to loosen. Place a large round plate on top of baking dish and flip everything over together to get the tarte out.

12. Serve with a green salad for a nice light dinner.

-b

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