- 2 cup (500ml) milk
- 1/2 cup (80g) instant polenta
- 1/2 cup (40g) parmesan, finely grated
- 2 tablespoon fresh chives, finely chopped
- 24 x 6cm (2½-inch) small tart cases (220g)
- 12 small_piece fresh figs (600g), halved lengthways
- 150 gram blue cheese, crumbled
- 1/2 cup fresh chervil sprigs, loosely packed
- 1/4 cup (60ml) balsamic glaze
- 24 mini store bought tart shells
- 1To 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.
- 2Place 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.
- 3Place 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.
The Latest from Australian Women's Weekly Food
- Coconut, tomato and lentil soupJan 20, 2022
- 30 sweet slice recipesJan 20, 2022
- Fresh tomato pizzettasJan 20, 2022
- Our best Italian recipesJan 19, 2022
- 22 marvellous muffin recipesJan 19, 2022
- Marbled cheesecake browniesJan 19, 2022
- Lemon chicken casseroleJan 19, 2022
- Lemon sliceJan 19, 2022
- Cinnamon doughnutsJan 19, 2022
- Chicken cacciatoreJan 19, 2022
- Chilli jamJan 19, 2022
- Garlic breadJan 19, 2022
- 10 classic recipes to master once and for allJan 19, 2022