Ingredients
Method
1.To make polenta, place milk in a small, heavy- based saucepan over medium heat, bring to a simmer. Whisking continuously, gradually add polenta in a thin stream, whisk for 5 minutes or until cooked and thickened. Remove from heat, stir in parmesan and chives. Season to taste.
2.Place about 1 tablespoon of polenta into each tart shell. (If the polenta has thickened too much on standing, thin it by gradually whisking in a little extra milk.) Top with fig halves, sprinkle over blue cheese.
3.Place tarts on a large platter, top with chervil sprigs, drizzle with balsamic glaze.
Instant polenta, available from supermarkets, comes with cooking times varying from 1-5 minutes, so it’s always best to read the packet directions. To keep polenta warm when serving, place polenta in a heatproof bowl placed over a saucepan of simmering water. Stir occasionally to prevent a skin from forming. If fresh figs are out of season, substitute with dried figs.
Note
