Name: Polenta Tart with Heirloom Tomatoes
Yield: serves 8
Ingredients: 2 cups polenta (stone ground yellow corn meal); 4 cups water; 2 cups milk (I used reduced fat); 1 tsp salt; fresh cracked pepper; 3 Tbsp unsalted butter; 1 cup grated Parmesan cheese; 1 generous pint multicolored cherry tomatoes; 1 medium heirloom tomato (pick a pretty color!); 3 Tbsp extra virgin olive oil; 1 or 2 tsp white wine vinegar; 1 clove garlic, crushed and minced; salt and black pepper to taste; about 10 large basil leaves, cut in fine ribbons; more Parmesan cheese for garnishing