Cheesy Polenta Tartlets with Pesto and Fresh Tomatoes
Use a muffin pan with small holes for these traditional tartlets. An economical and popular party snack!
- Makes ± 36 tartlets
- Recipe Category: Rice grains, Traditional homegrown south african recipes
-
Products in this recipe:
Chicken Flavour Stock Powder, Basil Pesto, Green Onion Seasoning
You Will Need:
Method:
Bring the water to the boil and add the Stock Powder.
Add the polenta in a thin stream to the stock while whisking with a wire whisk.
Cook slowly with the lid on for 15 - 20 minutes stirring occasionally.
Stir in the butter and cheese.
Oil three mini-muffin pans and fill the hollows with the polenta mixture.
Smooth the tops over neatly with a palatte knife or scraper.
Leave to stand overnight or for a couple of hours to firm at room temperature.
Remove the tartlets from the pan.
Spread each one with Basil Pesto.
Top with a fresh basil leaf and halved a baby tomato seasoned with Green Onion Seasoning.
Cheesy Polenta Tartlets with Pesto and Fresh Tomatoes
Use a muffin pan with small holes for these traditional tartlets. An economical and popular party snack!
- Makes ± 36 tartlets
- Recipe Category: Rice grains, traditional homegrown south african recipes
-
Products in this recipe:
Chicken Flavour Stock Powder, Basil Pesto, Green Onion Seasoning
You Will Need:
Method:
Bring the water to the boil and add the Stock Powder.
Add the polenta in a thin stream to the stock while whisking with a wire whisk.
Cook slowly with the lid on for 15 - 20 minutes stirring occasionally.
Stir in the butter and cheese.
Oil three mini-muffin pans and fill the hollows with the polenta mixture.
Smooth the tops over neatly with a palatte knife or scraper.
Leave to stand overnight or for a couple of hours to firm at room temperature.
Remove the tartlets from the pan.
Spread each one with Basil Pesto.
Top with a fresh basil leaf and halved a baby tomato seasoned with Green Onion Seasoning.