Roasted Sweet Red Pepper Polenta Tarts

polenta  bites with a red sauce and pine nuts.Roasted Sweet Red Pepper Polenta Tarts
Polenta has a sweet corn base and solidifies as its cools. The smoky, red peppers emphasize the sweetness of the corn. The tarts can be made at home and transported to boat in a preheated, wide-mouth thermos or insulated container. They are delicious served warm, room temperature,
or cold. The tarts are distinctive in flavor and generous in portion size
4 cups (1 liter) water
1 teaspoon (5 mL.) kosher salt
1 cup (225 g.) polenta (coarse corn meal)
8 tablespoon (115 g.) unsalted butter
1/4 cup (60 mL.) olive oil
12 ounce (340 g.) container roasted red bell peppers, seeded and diced
1 tablespoon (15 g.) minced garlic
1 tablespoon (15 mL.) dried marjoram
1 teaspoon (5 mL.) kosher salt
1/2 teaspoon (2 mL.) black pepper
1 dash Tabasco sauce
3 egg yolks
1/4 cup (60 g.) ricotta cheese
2 tablespoons (30 g.) Parmesan cheese, grated
2 tablespoons (30 g.) mozzarella cheese, grated
1 tablespoon pine nuts (garnish)
Parmesan cheese (garnish)
Basil (garnish)
In a medium saucepan, over medium-high heat, combine the water and kosher salt. Bring the water to a boil and slowly add the corn meal in a steady stream, stirring constantly. Reduce the heat to medium-low and cook for 20 minutes stirring frequently. When the mixture is thick, remove the saucepan from the heat and add the butter, one tablespoon at a time, and stir after each application until the butter melts.
Coat a 12-portion muffin pan with vegetable oil or butter. Use a 11/2 inch (3.81cm.) ice cream scoop to obtain even proportions of corn mixture into the muffin pan. Use the back of a spoon to create a flat surface on the bottom and sides of the tarts shell. Set aside.
Preheat oven 350 degrees Fahrenheit (180 degrees Celsius).
In a medium saucepan, over medium heat, add the olive oil and cook for 2minutes. Reduce the heat to low and add the peppers. Cover the saucepan and cook for 5-6 minutes. Combine the garlic, marjoram, kosher salt, black pepper, and Tabasco sauce to the pepper mixture. Cook uncovered for 5 minutes. Remove from the heat and allow the mixture to cool.
Transfer the pepper mixture into a food processor bowl and blend
until smooth. Combine the remaining olive oil, egg yolks and ricotta
cheese to the pepper mixture and blend until smooth.
At this point in the preparation, the mixture can be stored in a chilled wide mouth
thermos or insulated container for transport to the boat.
Spoon the mixture into the Polenta tart.
In a small bowl, combine the Parmesan cheese and mozzarella cheese. Sprinkle the cheese mixture over the tarts Bake for 20 minutes. Remove from the oven and let rest for 10
minutes so the filling can set up before serving.
Serves 6

About Margaret


  1. Would it be ok to use the roasted red peppers that come in a jar (preserved in olive oil)?

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