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Gluten Free Polenta Tart with Brie & Roasted Tomotoes (Jacqui Farrugia)
Tuesday 10 September 2013
Gluten Free Polenta Tart with Brie & Roasted Tomotoes (Jacqui Farrugia)

All those who have not tried Polenta yet ... you are missing out!  I too used to shy away whenever I saw it in recipes ... I suppose I turned to it when I was diagnosed Celiac.  And seriously, you can make so many things with it! It is so versatile!  Obviously you have to add spices, cheese or herbs to make it more interesting as personally on its own I find it quite bland.  This is yet another way of using polenta.  I hope you will like it and get to try it.  All credit goes to Daisy's World as I adapted my recipe from hers.  I prefered Brie Cheese to Goat Cheese myself and being from the Med, I added fresh garlic and chilli!

What you need ... (I made two mediumish tarts)

  • 120g Bergader Mini Brie
  • Quescrem Cream Cheese to combine with the Brie
  • 1 1/2 cup Gluten Free Instant Polenta
  • 1/4 tsp Salt
  • 3 cups Gluten Free Vegetable Stock
  • Seasoning
  • 1/2 cup Laterria Soresina Parmesan Cheese
  • Cherry Tomatoes approximately 20, halved
  • 1 clove Garlic, crushed
  • Chilli flakes
  • Bianconi Olive Oil
  • Fresh Basil Shredded

Preheat oven to 150 deg C.

Place the halved cherry tomatoes in an ovenproof dish and drizzle with olive oil, sprinkle with some salt and some crushed garlic.  Put in the oven and roast till they become slightly wrinkly.

In the meantime, grease two silicon tart pans lightly and set aside.

Put the stock in a pan and when it boils, take off the heat and start pouring the polenta in a stream, stirring briskly to prevent lumps.  Stir in the grated parmesan and continue stirring on very low heat for a few more minutes, but please do check the instructions as some have different cooking times.  Pour the polenta into small tart tins and using a wet spoon, mould around the tin and up the sides.  Put the tart pans on an oven tray and bake for about 20 minutes.

Combine the Brie Cheese with a tablespoon of cream cheese and mash slightly with a fork.  Add some shredded basil, some chilli if using and salt and pepper.

Take out the polenta tart shells and fill them up with the Brie Cheese Mix.  Place the roasted tomatoes on top and  place back in the oven until the Brie cheese and tomatoes are heated through.  Before serving, drizzle with some of the leftover oil in the pan and garnish with the remaining shredded basil.

You can also drizzle some balsamic glaze before garnishing with the basil.

I served this with some salad greens.

Enjoy!

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