Instructions: 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 a 9-inch round removable-bottom tart pan coated with cooking spray.

Place cream cheese, chevre, and egg white 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 thyme and Parmesan cheese over tart.

Bake at 400 degrees for 15 minutes. Broil 1 minute or slightly browned.

Yield: 6 servings.

NOTES : From Chef Scott Cohen of The Restaurant at the Stanhope, Stanhope Hotel. Scott Cohen, the former chef of New Yorks swank and trendy supper club Tatou, can now be found at the Stanhope Hotel, across from the Metropolitan Museum of Art. The New Jersey-born chef developed his casually elegant style of cooking by working at Le Moulin de Mougins in the south of France and the Mansion on Turtle Creek in Dallas. He describes his cuisine as "American Provencal."

Chefs note: "Cooking Light has adapted two of my favorite recipes-my Roasted Vegetable Tart and my Polenta Cake With Roasted Vegetable Vinaigrette-into one great, easy-to-make-at- home version. Its wonderful hot out of the oven or served at room temperature."

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