Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  yellow cornmeal
  4          teaspoons  olive oil -- divided
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
  2             cloves  garlic -- minced
  2 1/2           cups  water
  1                cup  tomato juice
                        vegetable cooking spray
     1/3           cup  nonfat cream cheese
  3 1/2         ounces  chevre -- (goat cheese)
  1                     egg white
  1                cup  thinly sliced zucchini
  1                cup  thinly sliced yellow squash
  1         tablespoon  fresh thyme leaves
  1         tablespoon  grated parmesan cheese

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.

Nutritional Information:

138 Calories (kcal); 4g Total Fat; (24% calories from fat); 5g Protein; 21g Carbohydrate; 2mg Cholesterol; 421mg Sodium