For the marinated tomatoes, combine the tomatoes, onion, basil, garlic, olive oil, salt and pepper in a bowl and mix gently. Chill for 2 hours or longer.
For the polenta, bring the chicken broth, water and salt to a boil in a saucepan. Add the cornmeal, whisking constantly to prevent lumps from forming. Reduce heat to low. Stir with a wooden spoon for 5 minutes or until thickened. Stir in the Parmesan cheese and white pepper. Spoon into a greased 10 x 15-inch baking pan; smooth surface with spatula. Chill for 30 minutes.
Cut polenta into 16 squares; cut each square diagonally into 2 triangles.
Preheat the oven to 350 degrees. Arrange the polenta triangles in a single layer in an ovenproof serving platter. Top with the marinated tomatoes; sprinkle with the fontina cheese. Bake for 20 to 25 minutes or until the cheese melts. Serve immediately.
Makes thirty-two triangles.
Experiment cutting the polenta into different shapes-a cookie cutter works well.
Preheat the oven to 350 degrees.
For the shell, combine the flour, butter and sugar in a bowl and mix well. Press over bottom and halfway up side of a 9-inch tart pan. Bake for 15 to 20 minutes or until light brown.
For the filling, whisk the eggs, sugar, lemon rind, lemon juice and whipping cream in a bowl until mixed. Spoon into the warm tart shell. Bake for 20 to 25 minutes or until set. Let stand until cool.
For the sauce, bring the undrained raspberries and honey to a boil in a saucepan over low heat. Stir in a mixture of water and cornstarch gradually. Cook until thickened and clear, stirring constantly. Remove from heat; strain. Pour into a squeeze bottle.
Pipe the raspberry sauce decoratively onto individual dessert plates. Arrange the tart slices on the sauce. If serving from whole tart, spoon sauce on top of tart. Garnish with seasonal berries and mint sprigs.
Grate lemons before squeezing out the juice. To get the most juice out of a lemon, roll the lemon on the counter or microwave for 15 seconds.
Provided by Aramark from:
Entertaining with The Home-Field Advantage
Designed and Produced by Favorite Recipes Press
Food Photography by Mike Rutherford
Reprinted with permission.
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified August 2007
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