INGREDIENTS

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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