Photo: Markus Spiske
Tomato, mozzarella & polenta tart
8 ingredients
Serves 6
openrecipes
Use Italian cornmeal as a healthy base to an open pie - cook with stock, bake then top with 'tricolore'- tomatoes, cheese and rocket
Estimated Nutrition (whole recipe, rough)
273
Calories
9g
Protein
20g
Fat
16g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 800ml vegetable stock
- 200g instant polenta
- olive oil
- 3 tbsp sundried tomato paste
- 6 large vine tomatoes , sliced
- 250g light mozzarella
- a large handful rocket
- 1 tbsp balsamic vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes