Cherry Tomato Polenta Tartlets

This recipe I have been making for years from Bon Appétit magazine.   I adapted this recipe by eliminating the olive oil, butter and Parmesan cheese.   I love making these for special occasions like wedding showers and dinner parties.


2-½ cups water
1 teaspoon of salt
½ cup polenta
24 small cherry tomatoes, quartered
2 cloves garlic, minced
Pinch of salt
¼ teaspoon of dried basil


Rinse 2 mini muffin tin pans with cold water.  Shake off excess water. 

Mix tomatoes, garlic, pinch of salt and dried basil in a bowl and set aside.  Let stand for 10 minutes or so then arrange four tomato quarters in the bottom of each muffin tin.

Bring 2 ½ cups water and salt to boil in a 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 cooking until polenta is tender, whisking often.  Remove from heat.

Spoon the polenta into muffin tins to cover tomatoes and fill cups.  You can use a small spatula to press the polenta down or wet fingertips and press gently so the entire tin is filled.  Cover pans with wax paper; let stand until polenta is firmly set, at least 30 minutes.  I have made these the evening before and refrigerate over night and they are perfect the next day as well.

Cut around each tartlet to loosen.  Turn over muffin pans, releasing tartlets on to a large platter or plate.