Polenta and Vegetable Tartlets

1. 1

   Spray a large rimmed baking sheet with nonstick cooking spray.

2. 2

   Bring the water to a boil in a large saucepan.

3. 3

   Slowly whisk in the cornmeal, then reduce the heat to low.

4. 4

   Cook for 15 to 20 minutes, stirring often, until the polenta thickens.

5. 5

   Remove from the heat and season with about 1 teaspoon salt and 1/2 teaspoon pepper, or to taste.

6. 6

   Pour the polenta onto the prepared baking sheet and let cool for about 30 minutes, until firm.

7. 7

   Place a grill pan over medium-high heat.

8. 8

   Drizzle the olive oil over the zucchini and tomatoes and season with salt and pepper.

9. 9

   Grill the zucchini for 2 to 3 minutes per side, until golden brown and tender.

10. 10

    Grill the tomatoes for about 2 minutes total, just until grill marks appear.

11. 11

    Transfer the vegetables to a cutting board and dice.

12. 12

    Stir together the goat cheese, rosemary, and thyme in a small bowl until smooth.

13. 13

    To assemble, cut the polenta into 2-inch rounds using a cookie cutter.

14. 14

    Spread the goat cheese evenly over the polenta disks and top each with a spoonful of the vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.