Cherry Tomato Polenta Tartlets with Basil Mayonnaise

Cherry Tomato Polenta Tartlets with Basil Mayonnaise
Photo by Mark Thomas

Ingredients

  • ½ cup polenta (coarse cornmeal)
  • 1 teaspoon coarse kosher salt
  • 1 cup mayonnaise
  • ¾ cup fresh basil leaves
  • 1 tablespoon unsalted butter
  • 2 garlic cloves
  • 1/3 cup grated Parmesan cheese
  • + 4 more ingredients
    • 1 tablespoon fresh lemon juice
    • 2 ½ cups water
    • 24 small cherry tomatoes
    • 1 tablespoon olive oil

Combine mayonnaise, basil, and lemon juice in processor. Blend until smooth (some basil bits will remain). Season mayonnaise with salt and pepper. Transfer to small bowl, cover, and refrigerate. (Can be made 2 days ahead. Keep refrigerated.) Rinse 2 mini muffin pans (12 cups per pan) with cold wa...

View full recipe at Epicurious

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