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Tuscan Recipes Feed your guests with these Tuscan recipes. From "Weekend Entertaining" episode WKE-406

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Polenta Tart

Ingredients:

1 tbsp. olive oil
1 clove garlic, minced
1 Japanese or baby eggplant, thinly sliced crosswise
1 small zucchini, thinly sliced crosswise
3/4 teaspoon salt
1/2 cup chopped sun dried tomatoes
1/2 cup fresh grated parmesan cheese
2 cups vegetable broth
3 tbsp. dry white wine
3/4 cup yellow cornmeal
1 tbsp. chopped fresh basil
1/2 tsp. pepper

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Figure C

1. Heat olive oil in a large skillet over high heat.

2. Add eggplant and zucchini (figure C), and then cook, stirring frequently until the vegetables are charred—about eight minutes.

3. Remove from the heat, and then season with 1/4 teaspoon of salt.

4. Place sun dried tomatoes in a small pot of boiling water for five minutes to rehydrate.

5. Reserve two tablespoons of sun dried tomatoes and two tablespoons of parmesan cheese, and then set aside.

6. Spray a nine inch round tart pan with removable bottom with non-stick cooking spray.

7. Bring the broth and wine to a boil in a medium saucepan over medium heat.

8. Slowly sprinkle cornmeal into the broth while quickly whisking the mixture.

9. Continue whisking for three minutes smoothing out any lumps as the mixture thickens.

10. Replace the whisk with a wooden spoon, and then cook stirring constantly until the mixture thickens.

11. Remove from the heat, and then stir in parmesan cheese, sun dried tomatoes, basil, eggplant, zucchini, pepper, and the remaining 1/2 teaspoon of salt until thoroughly combined.

Figure D

12. Spoon the mixture in an even layer into a prepared pan (figure D).

13. Sprinkle the reserved sun dried tomatoes and parmesan cheese over the top.

14. Cool completely, and then cover with plastic wrap.

15. Refrigerate until ready to serve.

16. Just before serving, preheat the broiler.

17. Remove the polenta from the tart pan, and then brush lightly with oil.

18. Heat the polenta under the broiler until the top is crisp—about three minutes.

19. Place the tart on a round platter or cut into wedges, and then place on individual plates.

20. Store covered in plastic wrap in the refrigerator for up to three days.

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