Recipes

• Apr 1, 2008 10:29 am US/Pacific
• Digg | Facebook | E-mail

  Close WindowE-mail This Page

  Parmesan Basil Laced Polenta Tarts W/ Blue Cheese

  Required fields are marked with an asterisk(*)

  ---

  • Recipient E-mail:* 
  • • Your Name:* 
    • Your E-mail:* 
  • Add a Message:
  •   Send me a copy of this e-mail.

  • Type the characters in this picture:* Click here to refresh with new letters

  ---

  The information you provide will be used only to send the requested e-mail and will not be used to send any other e-mail communications. Read more in our Privacy Policy

  Send E-mail

  | Print

Parmesan Basil Laced Polenta Tarts W/ Blue Cheese

Try these delicious tarts from Elegant And Easy Gourment.

Polent Cups Ingredients:
3 cups vegetable broth (24 oz.)
1 c yellow cornmeal
1 c grated Parmesan cheese
1 green onion, finely chopped including green
¼ tsp. salt

Stuffing Ingredients: (After Chilled)
4 oz. crumbled bleu cheese, such as Salem
3 thinly sliced green onions 
3 Tblsp. pine nuts, toasted 
36 cherry or grape tomatoes, halved

Garnish:
3 Tblsp. fresh basil, thinly sliced


Directions:

1. Lightly spray 36 mini muffin cups with no-stick spray.
2. Bring broth to boil in medium saucepan.
3. Reduce heat to medium and gradually wisk in cornmeal and chopped green onion.
4. Cook until mixture is very thick, stirring consistently, about 2 minutes. Remove from heat.
5. Stir in Parmesan and season with salt.
6. Spoon 1 ½ Tblsp. warm polenta batter into each muffin cup.
7. Using the back of a spoon, pack the polenta firmly into the cups.
8. Using your index finger or the back handle of a fork, make an indentation in each polenta cup for the filling.
9. Chill in refrigerator until cold and set. (About 2 hours). The polenta cups can be made a day ahead, kept chilled and covered.

To Finish:

1. Preheat oven to 375 degrees.
2. Line a baking dish with Parchment paper.
3. Using the tip of a knife, lift the polenta tarts from the cups and transfer (indented side up) to baking sheet.
4. Place bleu cheese crumbles in each indentation.
5. Sprinkle green onion and pine nuts over cheese.
6. Top each tart with two tomato halves.
7. Bake until the cheese is melted and the polenta is warmed throughout, about 8 minutes.
8. Transfer to an attractive platter and sprinkle with fresh basil and serve.

Makes 36.