Sweet Corn + Roasted Tomato Summer Tart

A beautiful tart made of polenta studded throughout with sugary, juicy bits of summer corn, topped with a savory sweet layer of roasted garlic, decadently umami cherry tomatoes, roasted until they caramelize and their juices begin to ooze out, topped with garden fresh basil.

2 baskets cherry tomatoes, de-stemmed, washed and dried
1 bulb of garlic, cloves separated but still inside papery layer
High heat oil of choice (I used avocado, but coconut oil and ghee also work great)
4 cups water
1 tsp sea salt
1 cup polenta
3 ears of corn, kernels cut off
1 bunch basil, washed with stems removed and rough chopped

View the full recipe at Sprouted Routes →