Preparation:
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. |
