Prep 3 hrs
Cook 5 mins
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.
- 3 cups low-fat chicken broth
- 1 cup yellow cornmeal
- 1 cup grated parmesan cheese
- 2 ounces soft blue cheese, cut into 24 cubes (such as Saga Blue)
- 3 tablespoons thinly sliced green onions
- 2 tablespoons pine nuts, toasted
- 12 grape tomatoes, quartered lengthwise
- 2 tablespoons thinly sliced fresh basil
- 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.
- (Can be made 1 day ahead, cover and keep chilled.) Preheat oven to 350*F.
- Line baking sheet with foil.
- Using tip of knife, lift polenta tarts from pan.
- 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.
I really enjoyed making this appetizer! I made the polenta cups the day night before. The polenta itself is delicious! Easy to put together the next day. I had strawberry tomatoes from the farmer's market (never heard of them before) that were so ripe and beautiful. I think my blue cheese was a little strong so next time I will get a milder one. This appetizer makes a beautiful presentation with the vibrant colors! I think it would be fun to experiment with different fillers for the polenta cups. Thanks for posting this recipe!