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
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.