Cherry Tomato Polenta Tarlets with Basil Mayonnaise

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* Exported from MasterCook *

 

Cherry Tomato Polenta Tartlets With Basil Mayonnaise

 

Recipe By :n/a

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

=== BASIL MAYONNAISE ===

1 cup mayonnaise

3/4 cup torn fresh basil leaves - (lightly packed)

1 tablespoon fresh lemon juice

=== TARTLETS ===

24 small cherry tomatoes -- quartered

2 garlic cloves -- minced

1 tablespoon olive oil

2 1/2 cups water

1 teaspoon coarse kosher salt

1/2 cup polenta - (3 oz) -- see * Note

1/3 cup grated Parmesan cheese - (packed)

1 tablespoon unsalted butter

 

* Note: Coarse cornmeal, sold at Italian markets, natural foods stores, and

some supermarkets. If unavailable, substitute an equal amount of regular

yellow cornmeal, and cook mixture for about half the time.

 

For Basil Mayonnaise: Combine mayonnaise, basil, and lemon juice in

processor. Blend until smooth (some basil bits will remain). Season

mayonnaise with salt and pepper. Transfer to small bowl, cover, and

refrigerate. (Can be made 2 days ahead. Keep refrigerated.)

 

For Tartlets: Rinse 2 mini muffin pans (12 cups per pan) with cold water;

shake off excess water. Mix tomatoes, garlic, and oil in medium bowl;

sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato

quarters in bottom of each prepared muffin cup.

 

Bring 2 1/2 cups water and salt to boil in heavy large saucepan over

medium-high heat. Gradually whisk in polenta. Reduce heat to medium and

cook until polenta thickens, whisking almost constantly, about 10 minutes.

Reduce heat to low and continue to cook until polenta is tender, whisking

often, about 15 minutes longer. Whisk in cheese and butter. Season polenta

to taste with pepper.

 

Spoon enough polenta into muffin cups to cover tomatoes and fill cups.

Using wet fingertips, press polenta firmly to compact. Cover pans with

waxed paper; let stand until polenta is firmly set, at least 30 minutes and

up to 2 hours.

 

Cut around each tartlet to loosen. Turn over muffin pans, releasing

tartlets. Arrange, tomato-side up, on platter. Top each with dollop of

basil mayonnaise. Serve, passing remaining mayonnaise.

 

This recipe yields 24 tartlets.

 

Description:

" These no-bake bites can be made two hours ahead and are designed to taste

best at room temperature, making them perfect for parties. "

Source:

" Bon Appétit, August 2003 "

S(Formatted for MC7):

" 08-18-2003 by Joe Comiskey - Mad's Recipe Emporium "

Yield:

" 24 tartlets "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1896 Calories; 213g Fat

(94.4%calories from fat); 6g Protein; 22g Carbohydrate; 5g Dietary

Fiber; 108mg

Cholesterol; 1308mg Sodium. Exchanges: 4 Vegetable; 0 Fruit; 21 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

--

Linda

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