-
1
Preheat oven to 300.
-
2
Cut 10 of the tomatoes in half lengthwise.
-
3
Sprinkle cut sides lightly with 1/2 teaspoon fine sea salt or salt.
-
4
Place tomatoes, cut side down, in a shallow baking pan lined with parchment paper.
-
5
Roast for 1 hour.
-
6
Turn the tomatoes cut side up; roast 30 minutes more.
-
7
Cool slightly.
-
8
Increase oven temperature to 375.
-
9
Meanwhile, bring 3 1/2 cups water and 1 teaspoon fine sea salt or salt just to boiling in a medium saucepan.
-
10
Slowly stir in cornmeal with a whisk until combined.
-
11
Using a wooden spoon, stir in half the cheese.
-
12
Continue cooking over low heat for 10 minutes, stirring constantly, until thick but still creamy.
-
13
Spray a 9-inch, removable bottom tart pan with nonstick cooking spray.
-
14
Pour polenta into pan, smoothing the top.
-
15
Thinly slice remaining 2 tomatoes crosswise into thin slices.
-
16
Place around perimeter of tart, overlapping slightly.
-
17
Place roasted tomatoes, cut side down, on polenta in a circular pattern.
-
18
(Use any remaining roasted tomatoes as a garnish.) Sprinkle with remaining cheese.
-
19
Bake for 6 to 8 minutes until polenta is set and cheese is melted.
-
20
Broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is golden.
-
21
Carefully remove sides of tart pan before serving.
-
22
Cut into wedges, and serve warm.
