You will need
4 cups (1 litre) water
3 T (45 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 heaped cup (180 g) coarse yellow polenta (mieliemeal)
3 T (45 ml) butter
½ cup (125 ml) grated Italian hard cheese
The boerewors can be cooked in a pan on the stove, but make sure that the temperature is not too hot to prevent the skin from bursting.
Bring the water to the boil and add the Chicken Stock. Add the polenta in a thin stream to the stock while whisking with a wire whisk.
Cook slowly with the lid on for 10 – 15 minutes stirring occasionally. Stir in the butter and cheese. Oil 3 – 4 mini-muffin pans and fill the hollows with the polenta mixture.
Smooth the tops over neatly with a palette knife or scraper. Press a slight hollow in each with your thumb. Leave to stand overnight or for a couple of hours to firm in the fridge or at room temperature.
Adjust the oven rack to the middle position and preheat the oven to 180°C. Place boerewors on an oiled griddle pan and bake for 20 – 30 minutes. Allow to cool before slicing into ½ cm thick rounds.
Remove the tartlets from the pan. Coat each one with Chutney. Add a leaf of parsley.
Top each tartlet with a slice of boerewors and a dash of Sun-dried Tomato Pesto.
Serve at room temperature or warm.