Polenta tarts

Yield: 12 servings

Measure Ingredient
4 cups Water
1 teaspoon Salt
1 cup Polenta
½ cup Unsalted butter
1 cup Olive oil
6 cups Red bell pepper
3 tablespoons Garlic
2 tablespoons Fresh oregano
¼ teaspoon Salt
¼ teaspoon White pepper
3 drops Liquid hot pepper sauce
3 Egg yolk
4 ounces Ricotta cheese
2 tablespoons Mozzarella cheese
2 tablespoons Parmesan cheese

COMBINE WATER AND SALT IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME BRING TO A BOIL AND SLOWLY ADD POLENTA HEAT AND STIR FOR 20 MINUTES REMOVE FROM HEAT STIR IN BUTTER, A SPOONFUL AT A TIME COOL TO THE TOUCH PLACE 2 TABLESPOONSFUL INTO EACH OF 24 MUFFIN CUPS OR TARTLET TINS PRESS EVENLY UP THE SIDES ALLOW TO COOL UNTIL FIRM, DO NOT REFRIGERATE HEAT HALF OF THE OLIVE OIL IN A SKILLET, OVER A MEDIUM FLAME ADD PEPPERS, GARLIC, AND OREGANO COVER AND COOK FOR 15 MINUTES REMOVE FROM HEAT SEASON WITH SALT, PEPPER, AND HOT PEPPER SAUCE TO TASTE TRANSFER TO A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE STRAIN THROUGH A SIEVE OR CHINOIS WHISK IN REMAINING OLIVE OIL, THEN EGG YOLKS AND RICOTTA SPOON INTO SHELLS TOP WITH MOZZARELLA AND PARMESAN CHEESES BAKE @ 400 DEGREES FOR 20 MINUTES REMOVE FROM OVEN AND COOL SLIGHTLY REMOVE FROM TINS ARRANGE ONTO A SERVING PLATTER GARNISH AS DESIRED SERVE WARM Submitted By DAN KLEPACH On 08-20-95

Similar recipes