polenta tart with zucchini and tomatoes
Sometimes you have beautiful late-summer produce that begs to be barely cooked and set off in some sort of lovely frame. You dream about rough-puff doughs, pate brisees, phyllos. You look at the thermometer and mop your brow and abandon the thought of turning on the oven. So you make a “tart” in a polenta crust instead.
Polenta, we hail thee. Is there anything you can’t do?