Cherry Tomato Polenta Tartlets with Basil Mayonnaise

Ingredients

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

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