By using the following links you will support local businesses, authors, & entrepreneurs and help to pay the forum rent -- and it won't cost you a penny more.
2 c milk
2 c water
1 c polenta
1 T Olive Oil
1 c gruyere grated
1 t herbes de provence
1/4 t black pepper
3/4 t salt
Heat milk and water in big saucepan and add salt and peper. Just before it starts to simmer, sprinkle in polenta while whisking and cook 5 min, then on low heat continue to cook until it starts to pull away from the sides of the pan when you stirr it. Add olive oil, half the cheese and mix. Pour into greased tart pan, cover with saran wrap to smooth top and keep moist. Refrigerate for one hour or overnight. Preheat oven to 400 degrees. Top tart with remaining cheese, bake for 20 min on top oven rack, until top is nicely brown and crisp and a knife inserted in center comes out clean.
