Recetas
Recetas vegetarianas
Cherry Tomato Polenta Tartlets with Basil Mayonnaise

Cherry Tomato Polenta Tartlets with Basil Mayonnaise

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These vibrant cherry tomato polenta tartlets offer a sophisticated twist on classic Italian flavours, making them a standout choice for any vegetarian spread. The base is crafted from creamy, Parmesan-enriched polenta, which provides a satisfyingly firm texture that contrasts beautifully with the juicy, garlic-marinated tomatoes hidden beneath. Bursting with Mediterranean character, the dish is finished with a bright, herbaceous basil mayonnaise that adds a silky, citrus-spiked lift to every bite.

Ideal for hosting, these bite-sized appetisers can be prepared in advance, allowing you more time to spend with your guests. They make an elegant addition to a summer garden party or a festive drinks reception, and the recipe is naturally gluten-free if you check your pantry staples. Serve them at room temperature on a large platter for a colourful and comforting snack that celebrates the simple harmony of tomatoes and basil.

Ingredients for Cherry Tomato Polenta Tartlets with Basil Mayonnaise

150g de mayonesa
3/4 cup (lightly packed) torn fresh basil leaves (from 1 large bunch)
1 cucharada de jugo de limón fresco
24 small cherry tomatoes, quartered
2 dientes de ajo, picados
1 cucharada de aceite de oliva
600ml water
1 cucharadita de sal kosher gruesa
120ml (90g) polenta (coarse cornmeal)*
40g (packed) grated Parmesan cheese
1 cucharada de mantequilla sin sal

How to make Cherry Tomato Polenta Tartlets with Basil Mayonnaise

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 (2875ml per pan) with cold water; shake off excess water. Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato quarters in bottom of each prepared muffin cup.

Bring 600ml water and salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until polenta is tender, whisking often, about 15 minutes longer. Whisk in cheese and butter. Season polenta to taste with pepper.

Spoon enough polenta into muffin cups to cover tomatoes and fill cups. Using wet fingertips, press polenta firmly to compact. Cover pans with waxed paper; let stand until polenta is firmly set, at least 30 minutes and up to 2 hours.

Cut around each tartlet to loosen. Turn over muffin pans, releasing tartlets. Arrange, tomato side up, on platter. Top each with dollop of basil mayonnaise. Serve, passing remaining mayonnaise.

*Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the time.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.