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Polenta, Tomato And Goats' Cheese Tartlets

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Polenta, tomato and goats' cheese tartlets transform simple polenta into something magical. Make as a dinner party starter or simply as a snack

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  • Serves 4

  • Total time 1 hr

    plus cooling
  • Skill level Easy

  • Calories 515 per serving

Ingredients

  • 1 litre milk
  • 250g polenta (we used One Minute Polenta from Merchant Gourmet)
  • 2tbsp dried herbes de Provence or 1tbsp mixed fresh herbs, chopped
  • olive oil, to fry
  • 6-8 largish tomatoes
  • 200g goats' cheese (logs)
For a side of green beans and creamed spinach with peas:
  • 4 handfuls spinach
  • 3tsp double cream
  • 150g petit pois
You will need:

  • A small roasting tin, around 30x22cm, double-lined with clingfilm

Preparation

This dinner party recipe makes a great starter option that your guests will just love, try it this week and you'll not be disappointed.

HOW TO MAKE POLENTA, TOMATO AND GOATS' CHEESE TARTLETS

  1. Put the milk in a large saucepan, bring it to just under the boil then turn down the heat, add the polenta, herbs and lots of salt and pepper. Keep stirring until thickened. Watch out - it can become a bit volcanic! When thick, pour into the prepared tin and leave it to cool completely.
  2. Once cold, tip the polenta out onto a chopping board. Cut into portions - either circles with a cutter or just squares. Any trimmings can be cut into small cubes and deep-fried as a snack.
  3. When you're ready to serve, heat the grill. Heat the oil in a large frying pan and fry the polenta for a few minutes on each side until crispy. Place on a foil-lined grill pan. Slice the tomatoes and goats' cheese and put on the polenta (plus any extra tomato too, on the side); grill until bubbling.
  4. For a side of green beans and creamed spinach with peas, chop 4 big handfuls of washed spinach. Put into a pan with 150g frozen petit pois. Stir until cooked and wilted then add 3tbsp double cream. Whizz until coarsely blended with a stick blender, season well, heat up and serve.