Lightly butter 24 mini muffin cups.
Bring broth to boil in medium saucepan over medium high heat.
Reduce heat to medium; gradually whisk in cornmeal.
Cook until mixture is very thick, stirring constantly, about 2 minutes.
Remove from heat.
Stir in parmesan.
Season with salt.
Spoon 1 1/2 TBS hot polenta into each muffin cup.
Using back of spoon, pack polenta firmly into cups.
Using finger, make indentation in center of each polenta tart for filling.
Chill until cold and set, about 3 hours.
(Can be made 1 day ahead, cover and keep chilled.) Preheat oven to 350 F.
Line baking sheet with foil.
Using tip of knife, lift polenta tarts from pan.
Transfer tarts, indented side up, to prepared baking sheet.
Place 1 cube blue cheese in each indentation.
Sprinkle green onion and pine nuts over cheese.
Top each with 2 tomato quarters.
Bake until cheese is melted and polenta is warmed through, about 5 minutes.
Transfer tarts to platter; sprinkle with basil and serve.
Ingredients:
3 cups low-fat chicken broth
1 cup yellow cornmeal
1 cup grated parmesan cheese
2 ounces soft blue cheese, cut into 24 cubes ( such as Saga Blue)
3 tablespoons thinly sliced green onions
2 tablespoons pine nuts, toasted
12 grape tomatoes, quartered lengthwise
2 tablespoons thinly sliced fresh basil
Steps/Methods:
Lightly butter 24 mini muffin cups.
Bring broth to boil in medium saucepan over medium high heat.
Reduce heat to medium; gradually whisk in cornmeal.
Cook until mixture is very thick, stirring constantly, about 2 minutes.
Remove from heat.
Stir in parmesan.
Season with salt.
Spoon 1 1/2 TBS hot polenta into each muffin cup.
Using back of spoon, pack polenta firmly into cups.
Using finger, make indentation in center of each polenta tart for filling.
Chill until cold and set, about 3 hours.
(Can be made 1 day ahead, cover and keep chilled.) Preheat oven to 350 F.
Line baking sheet with foil.
Using tip of knife, lift polenta tarts from pan.
Transfer tarts, indented side up, to prepared baking sheet.
Place 1 cube blue cheese in each indentation.
Sprinkle green onion and pine nuts over cheese.
Top each with 2 tomato quarters.
Bake until cheese is melted and polenta is warmed through, about 5 minutes.
Transfer tarts to platter; sprinkle with basil and serve.
