Ingredients
Scale
- 2 baskets cherry tomatoes, de-stemmed, washed and dried
- 1 bulb of garlic, cloves separated but still inside papery layer
- High heat oil of choice (I used avocado, but coconut oil and ghee also work great)
- 4 cups water
- 1 tsp sea salt
- 1 cup polenta
- 3 ears of corn, kernels cut off
- 1 bunch basil, washed with stems removed and rough chopped
Instructions
- Preheat oven to 400 degrees.
- On a large baking sheet, toss cherry tomatoes and garlic cloves with oil and salt to evenly coat
- Then put in oven for 30 – 40 minutes, or until cherry tomatoes are turning brown and the garlic can be squished with your fingers; set aside to cool.
- Meanwhile, bring water and salt to boil.
- Whisk in polenta, whisking occasionally until it’s thickened before reducing heat to low.
- Cook for 3 more minutes, whisking occasionally, then add corn kernels.
- Cook for 5 more minutes, continue to stir occasionally, then remove from heat. If you’re not making the tart, stop here, topping polenta with tomato and roughly chopped basil and serving.
- If you are making the tart, set the polenta aside to cool slightly (I sometimes stick it in the fridge) and thicken up (about 15 – 20 min).
- Press polenta tightly into a springform tart pan then place in 400 degree oven for about 20 minutes, or until edges are beginning to crisp up.
- Remove from oven and squeeze roasted garlic from cloves onto the base polenta layer, and spread to evenly distribute.
- Top with roasted cherry tomatoes and return to oven for 7 – 10 minutes, or until heated through.
- Top with basil and serve (while it’s great warm from the oven, it’s also awesome cold for breakfast).
- Prep Time: 20
- Cook Time: 50