Tomato, Asparagus & Basil Polenta Tart

Ingredients

• 6 cups water
• 2 cups cornmeal
• 3 tsp sea salt
• 3 Tbsp olive oil
• 1 bunch asparagus, rinsed and cut into 1 in. pieces
• 1 large handful basil
• 2 tomatoes, sliced
• 1 medium onion, diced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 3 cloves garlic
• 2 tsp black pepper
• 2 tsp sea salt

Instructions

1. Heat oven to 350 degrees.
2. In a large pot, add water and bring to a boil over medium heat.
3. Add salt, oil and cornmeal and stir well.
4. Slowly simmer for 30 minutes until cornmeal is cooked.
5. Meanwhile, saute onion, asparagus and garlic in olive oil in a pan over medium heat.
6. Add salt, pepper and balsamic vinegar and continue to cook until the veggies are al dente and add basil. Remove from heat.
7. Once the cornmeal is done, layer half of it on the bottom of a greased baking dish.
8. Add a layer of the veggies and sliced tomatoes and then another layer of cornmeal, topped by a final layer of veggies and tomato slices.
9. Bake for 30 minutes and garnish with more basil.