POLENTA TARTE {gluten free}

March 28, 2018

Don't let the recipe title fool you, it sounds fancy (and looks fancy too!) but it is SUPER easy to make and you'll look like a master chef when you present it to your family and friends. When preparing for this meal, fresh ingredients are always ideal and the easiest place to find them are at your local farmer’s market. Your basket should be overflowing with plump red and yellow cherry tomatoes, fragrant basil, spicy purple garlic, days old chevre cheese and homegrown corn meal. Serve this dish as an appi or make it a meal atop a fresh arugula salad topped with microgreens and orange dill dressing.  


I've added the option to make this vegan as well and as always polenta is gluten free :)





  • 1 cup cornmeal

  • 3 ½ cup vegetable broth

  • 3 cups mixed red and yellow cherry tomatoes

  • 1 head of garlic

  • olive oil, s+p for tomatoes

  • 1 cup chevre cheese (or cashew cheese, see instructions below)

  • sea salt + fresh cracked pepper

  • 3 tablespoons olive oil




  1. Preheat oven to 400.

  2. Line a baking sheet with paper or foil. Halve tomatoes and set them on the baking sheet, drizzle with olive oil and salt and pepper. Place in the oven and cook 30-40 minutes until they begin to brown slightly.

  3. Cut the top of the garlic head to expose garlic inside, drizzle with oil and place wrap in tinfoil. Place inside the oven and remove when tomatoes are done.

  4. In the meantime, mix cornmeal and broth in a saucepan on medium high heat until it begins to boil. Turn to low and mix often until it begins to pull away from the sides of the pot, approximately 20-25 minutes.

  5. Spray a tart or a spring form pan and pour the cornmeal mixture into it, spreading it out to the rim to create a crust. Let rest for 10 minutes before placing it in the oven for 20 minutes, or until crisp on the sides.

  6. Remove the polenta, tomatoes and garlic from the oven. Let the polenta cool for 15 minutes.

  7. In a food processor mix together the garlic, salt and pepper, olive oil, roasted garlic and chevre cheese.

  8. Spread the cheese on top of the polenta, cover with roasted tomatoes and basil. Enjoy!

* To make cashew cheese, simply cover 1 cup cashews with boiling hot water for 30 min. Blend in a processor with 1 tablespoon nutritional yeast, 1 tablespoon lemon juice, 1 garlic clove, 1/4tsp salt and 1/4 cup almond milk or water


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Hi There

Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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