Description
Little polenta "tarts" are filled with tomatoes, pine nuts and blue cheese. Then popped into an oven until the cheese melts. Delicious, easy and impressive.
Ingredients
- Low-fat Chicken Broth
- Yellow Cornmeal
- Parmesan Cheese
- Blue Cheese
- Green Onions
- Pine Nuts
- Grape Tomatoes
- Fresh Basil
Instructions
- Lightly butter 24 mini muffin cups
- Bring broth to boil in medium saucepan over medium high heat
- Reduce heat to medium
- Gradually whisk in cornmeal
- Cook until mixture is very thick, stirring constantly, about 2 minutes
- Remove from heat
- Stir in parmesan
- Season with salt
- Spoon 1 1 / 2 tbs hot polenta into each muffin cup
- Using back of spoon, pack polenta firmly into cups
- Using finger, make indentation in center of each polenta tart for filling
- Chill until cold and set, about 3 hours
- Preheat oven to 350f
- Line baking sheet with foil
- Using
- Transfer tarts, indented side up, to prepared baking sheet
- Place 1 cube blue cheese in each indentation
- Sprinkle green onion and pine nuts over cheese
- Top each with 2 tomato quarters
- Bake until cheese is melted and polenta is warmed through, about 5 minutes
- Transfer tarts to platter
- Sprinkle with basil and serve