VD for Kt
So I've decided to do something cool for myself on VD. I'mma gunna cook up some good stuff. Whole Foods has Chilean Sea Bass on special next week. Also, this recipe:
Tomato-topped Polenta Tart
Serves 6 to 8
* 1 1/2 cups finely ground dry polenta (cornmeal)
* 2 cups cold water
* 1/4 teaspoon salt
* 1/2 cup grated Romano or Parmesan cheese
* 4 ounces soft goat cheese
* 1 pint sliced cherry tomatoes
* 1/4 cup thinly sliced sun-dried tomatoes packed in olive oil
* 1/4 cup loosely packed slivered fresh basil leaves
* 1 tablespoon extra virgin olive oil
Preheat oven to 375°F. Oil a 10-inch tart pan with removable base with olive oil cooking spray and set aside.
Combine polenta with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes longer. Transfer polenta to prepared tart pan. Spread it evenly over bottom and up sides of pan. Bake until dry and crisp on edges, about 30 minutes.
Remove from oven and spread a thin layer of goat cheese over crust. Arrange cherry tomatoes and sun-dried tomatoes on top of the cheese. Return to oven for 5 to 10 minutes longer, until the cheese is softened and tomatoes are heated through. Before serving, remove the sides from the tart pan and sprinkle top with basil and a drizzle of olive oil.
Nutrition Info
Per serving (About 4oz/112g-wt.): 260 calories (100 from fat), 12g total fat, 4.5g saturated fat, 10g protein, 29g total carbohydrate (3g dietary fibre, 3g sugar), 15mg cholesterol, 560mg sodium
So I'll cook up some yummies and treat myself good, I think. And dessert, too - all in the comfort of my Katie House. None of that crowded restaurant crap for me. If you don't have plans and want to stop by, let me know.
Tomato-topped Polenta Tart
Serves 6 to 8
* 1 1/2 cups finely ground dry polenta (cornmeal)
* 2 cups cold water
* 1/4 teaspoon salt
* 1/2 cup grated Romano or Parmesan cheese
* 4 ounces soft goat cheese
* 1 pint sliced cherry tomatoes
* 1/4 cup thinly sliced sun-dried tomatoes packed in olive oil
* 1/4 cup loosely packed slivered fresh basil leaves
* 1 tablespoon extra virgin olive oil
Preheat oven to 375°F. Oil a 10-inch tart pan with removable base with olive oil cooking spray and set aside.
Combine polenta with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes longer. Transfer polenta to prepared tart pan. Spread it evenly over bottom and up sides of pan. Bake until dry and crisp on edges, about 30 minutes.
Remove from oven and spread a thin layer of goat cheese over crust. Arrange cherry tomatoes and sun-dried tomatoes on top of the cheese. Return to oven for 5 to 10 minutes longer, until the cheese is softened and tomatoes are heated through. Before serving, remove the sides from the tart pan and sprinkle top with basil and a drizzle of olive oil.
Nutrition Info
Per serving (About 4oz/112g-wt.): 260 calories (100 from fat), 12g total fat, 4.5g saturated fat, 10g protein, 29g total carbohydrate (3g dietary fibre, 3g sugar), 15mg cholesterol, 560mg sodium
So I'll cook up some yummies and treat myself good, I think. And dessert, too - all in the comfort of my Katie House. None of that crowded restaurant crap for me. If you don't have plans and want to stop by, let me know.