Food

Roasted Tomatos and Brie in a Polenta Crust

Date: 16 Apr 2014 Author: Jacqui Categories: Food, Polenta, Savory Snacks & Nibbles, Starters & Soups Comments

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Another great idea for Polenta.  This will make a very simple yet delicious starter to prepare, just bursting with Mediterranean Flavors!  All credit goes to Daisy’s World as I adapted my recipe from hers.  I prefer Brie Cheese to Goat Cheese myself and I added fresh garlic and chilli!

Ingredients

  • 120g Brie
  • 1-2 tbsps Cream Cheese to combine with the Brie
  • 1 cup Gluten Free Instant Polenta
  • 1/4 tsp Salt
  • 3 cups Gluten Free Vegetable Stock
  • Salt & Pepper
  • Knob of butter
  • 1/2 cup Parmesan Cheese
  • Fresh, Finely Chopped Chives
  • Freshly Chopped Basil
  • Cherry Tomatoes approximately 20, halved
  • 1 clove Garlic, crushed
  • Chilli flakes
  • Olive Oil
  • Fresh Basil to Garnish
  • Balsamic Glaze, optional

Method


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.  The polenta is ready when it starts pulling away from the sides of the pan.  Stir in the grated parmesan and a knob of butter.  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 chopped basil and chives, 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.

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