1 cup yellow cornmeal
4 teaspoons olive oil, divided
1/2 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, minced
2 1/2 cups water
1 cup tomato sauce (may use tomato juice)
Vegetable cooking spray
1/2 cup nonfat cream cheese
5 ounces chevre (goat cheese)
1 egg
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1/4 cup grated Parmesan cheese
fresh basil leaves (as garnish, if desired)

Place cornmeal, 3 teaspoons olive oil, salt, pepper, and garlic in a large saucepan.  Gradually add the water and tomato juice, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium. Cook, uncovered, 10 minutes, stirring frequently.
Spread mixture in bottom of an 11-inch round removable-bottom tart pan coated with cooking spray.
Place cream cheese, chevre, and egg in a food processor, and process until smooth. Spread the cream cheese mixture over polenta mixture in pan. Arrange zucchini and squash alternately over the cream cheese mixture; brush remaining oil over vegetables. Sprinkle Parmesan cheese over tart.
Bake at 400ºF. for 15 minutes. Broil 1 minute or slightly browned.  Add basil leaves as garnish, if desired.

Per Serving: 309 Calories; 17g Fat (49.3% calories from fat); 15g Protein;
25g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 714mg Sodium. 
Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Note: Other in-season vegetables may be substituted for the zucchini and yellow squash; i.e., sliced tomatoes, eggplant, mushrooms, or any other favorite vegetable that can be thinly sliced.

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