| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy, Eggs | New Jersey | Grains | 6 | Servings |
INGREDIENTS
| 1 | c | Yellow cornmeal |
| 4 | t | Olive oil, divided |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 2 | Cloves garlic, minced | |
| 2 1/2 | c | Water |
| 1 | c | Tomato juice |
| Vegetable cooking spray | ||
| 1/3 | c | Nonfat cream cheese |
| 3 1/2 | oz | Chevre, goat cheese |
| 1 | Egg white | |
| 1 | c | Thinly sliced zucchini |
| 1 | c | Thinly sliced yellow squash |
| 1 | T | Fresh thyme leaves |
| 1 | T | Grated Parmesan cheese |
INSTRUCTIONS
Place cornmeal, 3 teaspoons olive oil, salt, pepper, and garlic in a large saucepan. Gradually add the water and tomato juice, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium. Cook, uncovered, 10 minutes, stirring frequently. Spread mixture in bottom of a 9-inch round removable-bottom tart pan coated with cooking spray. Place cream cheese, chevre, and egg white in a food processor, and process until smooth. Spread the cream cheese mixture over polenta mixture in pan. Arrange zucchini and squash alternately over the cream cheese mixture; brush remaining oil over vegetables. Sprinkle thyme and Parmesan cheese over tart. Bake at 400 degrees for 15 minutes. Broil 1 minute or slightly browned. Yield: 6 servings. Per serving: 223 Calories; 10g Fat (39% calories from fat); 11g Protein; 23g Carbohydrate; 20mg Cholesterol; 491mg Sodium NOTES : From Chef Scott Cohen of The Restaurant at the Stanhope, Stanhope Hotel. Scott Cohen, the former chef of New York's swank and trendy supper club Tatou, can now be found at the Stanhope Hotel, across from the Metropolitan Museum of Art. The New Jersey-born chef developed his casually elegant style of cooking by working at Le Moulin de Mougins in the south of France and the Mansion on Turtle Creek in Dallas. He describes his cuisine as "American Provencal." Chef's note: "Cooking Light has adapted two of my favorite recipes--my Roasted Vegetable Tart and my Polenta Cake With Roasted Vegetable Vinaigrette--into one great, easy-to-make-at- home version. It's wonderful hot out of the oven or served at room temperature." Recipe by: Cooking Light, Jul/Aug 1995, page 123 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 1.3mg
Sodium: 254.7mg
Potassium: 144.9mg
Carbohydrates: 17.7g
Fiber: 2g
Sugar: <1g
Protein: 3.8g