Cherry Tomato Polenta Tartlets with Basil Mayonnaise

Cherry Tomato Polenta Tartlets with Basil Mayonnaise
Photo by Mark Thomas

Ingredients

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

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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