Originating from Italy, polenta is a staple of Southern cuisine. Easy to cook as fries or slices, this specialty made from cornmeal will brighten up all your savory or sweet recipes.
Blend the polenta until smooth. Add the starch and mix. Cut the tomatoes in half.
In a pan, heat the olive oil, maple syrup, and balsamic vinegar. Add the tomatoes, minced garlic cloves, finely chopped basil, and let caramelize for 5 minutes.
Place the tomatoes in mini tart molds and pour the caramel over them. Roll out the polenta dough on a work surface and cut out circles the size of your molds.
To finish, cover the tomatoes with the rounds of polenta, folding the edges inward towards the molds. Bake for 15 minutes in a preheated oven at 180°C until the crust is golden brown. Let cool slightly before gently unmolding, then serve.
0 servings
4
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