Cheesy Polenta Tartlets with Pesto and Fresh Tomatoes

Makes ± 36 tartlets
Use a muffin pan with small holes for these traditional tartlets. An economical and popular party snack!

You will need

4 cups (1 litre) water
3 T (45 ml) Ina Paarman’s Chicken Flavour 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

Method

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.