Polenta, tomato and goats' cheese tartlets transform simple polenta into something magical. Make as a dinner party starter or simply as a snack
- 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)
- 4 handfuls spinach
- 3tsp double cream
- 150g petit pois
- A small roasting tin, around 30x22cm, double-lined with clingfilm
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
- 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.
- 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.
- 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.
- 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.
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