Cherry Tomato Polenta Tartlets with Basil Mayonnaise

Name: Cherry Tomato Polenta Tartlets with Basil Mayonnaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 177 milliliters (lightly packed) torn fresh basil leaves (from 1 large bunch); 24 smalls cherry tomatoes, quartered; 1 teaspoon coarse kosher salt; 2 garlic cloves, minced; 1 Tbsp fresh lemon juice; 237 milliliters mayonnaise; 1 Tbsp olive oil; 79 milliliters (packed) grated Parmesan cheese; 85 grams 1/2 cup polenta (coarse cornmeal); 1 Tbsp unsalted butter; 591 milliliters water

Cherry Tomato Polenta Tartlets with Basil Mayonnaise is a gluten free recipe with 24 servings. One serving contains 95 calories, 1g of protein, and 8g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have garlic cloves, polenta, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a hor d'oeuvre.

Instructions

Combine mayonnaise, basil, and lemon juice in processor. Blend until smooth (some basil bits will remain). Season mayonnaise with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Basil

Transfer to small bowl, cover, and refrigerate. (Can be made 2 days ahead. Keep refrigerated.)

Equipment you will use

Bowl

Rinse 2 mini muffin pans (12 cups per pan) with cold water; shake off excess water.

Ingredients you will need

Shake

Water

Equipment you will use

Frying Pan

Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Garlic

Cooking Oil

Equipment you will use

Bowl

Let stand 15 minutes. Arrange 4 tomato quarters in bottom of each prepared muffin cup.

Ingredients you will need

Tomato

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.

Ingredients you will need

Polenta

Water

Salt

Equipment you will use

Whisk

Sauce Pan

Whisk in cheese and butter. Season polenta to taste with pepper.

Ingredients you will need

Polenta

Butter

Cheese

Pepper

Equipment you will use

Whisk

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.

Ingredients you will need

Tomato

Polenta

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Mayonnaise

Tomato

Basil

Serve, passing remaining mayonnaise.

Ingredients you will need

Mayonnaise

*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.

Ingredients you will need

Yellow Cornmeal