Heirloom Tomato & Polenta Tart

1. In a large, heavy bottomed sauce pan, bring stock to a boil.
2. In an even stream, pour in the cornmeal, whisking as you do so. Stir in salt.
3. Bring to a boil, then lower to a simmer, stirring very often. Continue to stir and check on the polenta for the next 30-40 minutes.
4. Meanwhile, in another large saucepan, fill about half way up with water and add about a teaspoon of salt. Bring to a boil, add in the corn and cook for about 5 minutes.
5. Remove the corn and run under cold water to stop the cooking process and make it easy to handle.
6. Hold the corn upright (vertically) and run a knife blade down all sides to remove the kernels.
7. In a large sauté pan, melt 2 Tablespoons of butter and add in the corn kernels, rosemary and garlic. Sauté on medium high until the corn begins to take on a golden look to it and the garlic is fully cooked. About 6-7 minutes.
8. When the polenta is finished, stir in 2 Tablespoons of butter, some pepper and the Parmesan cheese. Mix in the corn and rosemary mixture as well and set aside for a minute.
9. Remove ricotta from refrigerator and stir in one egg and salt and pepper to taste, mixing until completely incorporated.
10. Grease a 9″ round baking dish (preferably glass).
11. Line greased baking dish with polenta/corn mixture, pushing it up the sides and leaving a bit of a well in the center for the remaining ingredients. Kind of like you are making a very thickly crusted pie.
12. Pour the seasoned ricotta into the well and evenly spread it out with a spatula or large spoon.
13. Top that with concentric rings of tomato slices. Season with salt and pepper and bake in a 400°F oven for 45-60 minutes.
14. Allow to cool for 10 minutes before slicing and serve with a side salad for a wonderfully refreshing, seasonal dinner.