Polenta Bites With Blue Cheese, Tomatoes And Pine Nuts

Total Time: 3 hrs 5 mins Preparation Time: 3 hrs Cook Time: 5 mins

Ingredients

• 3 cups low-fat chicken broth
• 1 cup yellow cornmeal
• 1 cup grated parmesan cheese
• 2 ounces soft blue cheese, cut into 24 cubes (such as saga blue)
• 3 tablespoons thinly sliced green onions
• 2 tablespoons pine nuts, toasted
• 12 grape tomatoes, quartered lengthwise
• 2 tablespoons thinly sliced fresh basil

Recipe

• 1 lightly butter 24 mini muffin cups.
• 2 bring broth to boil in medium saucepan over medium high heat.
• 3 reduce heat to medium; gradually whisk in cornmeal.
• 4 cook until mixture is very thick, stirring constantly, about 2 minutes.
• 5 remove from heat.
• 6 stir in parmesan.
• 7 season with salt.
• 8 spoon 1 1/2 tbs hot polenta into each muffin cup.
• 9 using back of spoon, pack polenta firmly into cups.
• 10 using finger, make indentation in center of each polenta tart for filling.
• 11 chill until cold and set, about 3 hours.
• 12 (can be made 1 day ahead, cover and keep chilled.) preheat oven to 350*f.
• 13 line baking sheet with foil.
• 14 using tip of knife, lift polenta tarts from pan.
• 15 transfer tarts, indented side up, to prepared baking sheet.
• 16 place 1 cube blue cheese in each indentation.
• 17 sprinkle green onion and pine nuts over cheese.
• 18 top each with 2 tomato quarters.
• 19 bake until cheese is melted and polenta is warmed through, about 5 minutes.
• 20 transfer tarts to platter; sprinkle with basil and serve.