Tried this last night, awesome ..Polenta and Goat Cheese Tart from Cooking Light...

V

valinfl

Well-known member
Very nice for vegetarian main dish which I'm trying to do more and more! It calls for thinly sliced green zucchini and yellow squash which I did but I added some freshly roasted red pepper that I'd made in the afternoon. To me, roasted red pepper and goat cheese are a great combo and the colors of this dish are beautiful. The only thing I don't know are the stats for fat, calories, etc. I should say that I got this recipe, parpaphrased, at the Chowhound home cooking board and the poster mentioned that it's from CL and I googled it and found the link below for the recipe, but it does not offer the nutritional data which I've asked the OP for. I served it with a dark green salad and glass of Straccali Chianti (though pinot grigio may be more appropriate, I don't know). Link for recipe below:

http://www.nikchick.com/recipes/polenta_tart.html

 
What timing...gonna make this today with roased red pepper polenta I need to use up as well

as squash...just bought some more goat cheese and cream cheese yesterday....God's timing is perfect! smileys/smile.gif

 
Hey, thank you so much!!! Okay, as I suspected, not as 'light' as I would prefer but still good!

 
Marsha, you don't need to use a tart pan with removable bottom; I used a deep dish 9" glass pie

plate and pushed the polenta up the sides a bit to form a crust (though it does not get crunchy) and I baked mine for about 20 or 23 minutes. I put the roasted red pepper slices in a starburst design at the center radiating out. Hope you enjoy it!

 
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