This recipe is a hybrid of my polenta appetizer squares and the polenta tomato tart I adapted from Michele Anna Jordan for Edible Bozeman‘s Summer 2022 issue. All three are good recipes to know, the upshot is that polenta makes a great crust!
This version is quick to put together and is great for a group lunch because it is gluten free and light on the cheese so usually no accommodations. Cook the polenta and press it into an oiled sheet pan, top with basil leaves, cheese, halved cherry tomatoes and bake. Reheat leftovers on a griddle or frying pan with some olive oil to sizzle the bottom.
Sheet Pan Polenta Tomato Tart
makes one half sheet pan, 13- by 18-inches
- 6 cups water
- 1 teaspoon Kosher salt
- 2 cups dry polenta/coarsely ground cornmeal Hayden Flour Mills or Bob's Red Mill
- 2 tablespoons olive oil or unsalted butter, or some of each
- basil leaves
- cherry tomatoes
- 3 ounces cheddar cheese, shredded
- 1 ounce Parmesan, shredded
Boil water, add salt, then slowly sprinkle in the polenta while stirring with a wooden spoon. Simmer gently for 10–15 minutes, stirring frequently, until texture is soft. Remove from heat, stir in olive oil or butter, cover, and let sit 10 minutes to steam.
Preheat oven to 400°F. Lightly oil a half-sheet pan, 13- by 18-inches. Scoop polenta into the pan and spread evenly.
Top with a layer of basil leaves, sprinkle with cheese, and add halved cherry tomatoes, cut side up. Bake until fragrant, cheese is very hot and melted, and polenta is beginning to dry at the edges, about 35 minutes. Let cool a few minutes and slice into serving pieces.