Polenta, Tomato And Goats’ Cheese Tartlets Recipe

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serves:

4

Skill:

easy

Total Time:

01:00
plus cooling

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 515 kCal 26%
Fat 20g 29%
  -  Saturates 8g 40%

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

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

Method

  • 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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