Cheesy Polenta Tartlets with Pesto and Fresh Tomatoes

Use a muffin pan with small holes for these traditional tartlets. An economical and popular party snack!



  • 4 cups (1 litre) water
  • 3 T (45 ml) Ina Paarman’s Chicken Stock Powder
  • 1 heaped cup (180g) coarse yellow polenta (mieliemeal)
  • 3 T (45 ml) butter
  • ½ cup (125 ml) grated pecorino cheese


  • 1 x 25 g Ina Paarman’s Basil Pesto
  • 36 fresh basil leaves (smallish ones)
  • 18 baby tomatoes, halved
  • Ina Paarman’s Green Onion Seasoning

Bring the water to the boil and add the Stock Powder. Add the polenta in a thin stream to the stock while whisking with a wire whisk.

Cook slowly with the lid on for 15-20 minutes stirring occasionally. Stir in the butter and cheese. Oil three mini-muffin pans and fill the hollows with the polenta mixture.

Smooth the tops over neatly with a palatte knife or scraper. Leave to stand overnight or for a couple of hours to firm at room temperature.

Remove the tartlets from the pan. Spread each one with Basil Pesto. Top with a fresh basil leaf and halved a baby tomato seasoned with Green Onion Seasoning.

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