WITH POLENTA CRUST
1 small zucchini
1 red onion,
1/4 teaspoon each salt and pepper
1/2 cup cornmeal
3/4 cup water
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 cup flour
1/4 teaspoon salt
1/4 cup chopped fresh parsley
teaspoon chopped fresh thyme
1/4 cup Emmenthal cheese
broiler to high. Line a baking sheet with foil; brush with oil.
tomatoes into 1/2-inch slices; scoop out and discard seeds and juice. Cut
zucchini into 1/4-inch diagonal slices. Arrange tomatoes, zucchini and onion in
single layer on baking sheet; brush vegetables with oil and sprinkle with salt
and pepper. Broil until surface of tomatoes appears dry and zucchini and onions
are browned. Set aside.
Lightly oil a 9-in pie plate or cake pan; sprinkle
base and sides with a little cornmeal, tilting pan to coat entire surface
evenly. Tap pan to remove excess; set aside.
In medium saucepan combine 1/2
cup cornmeal and the water; bring to boil over medium-high heat. Reduce heat to
low; cook, stirring constantly, 3 minutes or until mixture thickens and pulls
away from sides of pan. Whisk in milk until mixture is smooth. Set aside 5
minutes to cool slightly. Whisk in egg white; stir in Parmesan cheese.
small bowl, combine flour, baking powder and salt; stir into cornmeal mixture
until well combined.
Spread cornmeal mixture over base and up sides of
prepared pan to form 1/2-in thick layer. Sprinkle with half of parsley and
thyme. Using a slotted metal spatula, lift vegetables from baking sheet,
draining off juices.
Cover cornmeal mixture with half of tomatoes, half of
onion, the remaining thyme and all but 1 tablespoon of the parsley. Arrange
remaining tomatoes, the zucchini and onion decoratively on top.
Bake in a
375 degree oven for 35 minutes or until crust is puffed and golden.
Sprinkle evenly Emmenthal and reserved parsley. Let stand 15 minutes before
cutting into wedges.