How did I not try this sooner?!🤤

Описание: Polenta Ricotta Tarts with Nectarine Salsa

Ingredients

Polenta tart bases
110 g quick-cook polenta
1 tsp olive oil, plus extra for greasing
1 tbsp finely grated Parmesan
Nectarine salsa
150 g nectarines, pitted and finely chopped
2 tbsp finely chopped shallot
1 tbsp finely chopped jalapeño, seeds removed if preferred
2½ tbsp finely chopped tomatoes
2 tbsp finely chopped fresh coriander, plus extra for garnish
1 tbsp lemon juice, or to taste
Salt, to taste
Whipped ricotta
250 g ricotta
Salt and black pepper, to taste
1 tbsp finely chopped fresh coriander
5 fresh mint leaves, finely chopped
Zest of 1 lemon

Method
Preheat the oven to 200°C (fan). Lightly grease six 10 cm mini tart tins with olive oil.
Cook the polenta according to the packet instructions. Once cooked, stir in the olive oil and set aside to cool slightly.
Divide the polenta evenly between the tart tins. Working with one tin at a time, use the back of a spoon dipped in cold water to press and shape the polenta into the base and sides of each tin. Re-wet the spoon as needed, as the polenta is sticky. Repeat with the remaining tins.
Sprinkle the grated Parmesan evenly over the polenta bases. Place the tins on a baking tray and bake for 15 to 20 minutes, until set and lightly golden. Remove from the oven and allow to cool slightly, then carefully remove the tart shells from the tins.
While the tarts are baking, prepare the nectarine salsa. In a bowl, combine the nectarines, shallot, jalapeño, tomatoes, coriander, lemon juice, and salt. Mix well, then taste and adjust the seasoning as needed. Set aside.
For the whipped ricotta, place the ricotta, salt, pepper, coriander, mint, and lemon zest in a bowl. Using a small whisk or fork, whip until smooth, light, and fluffy.
To assemble, spoon the whipped ricotta evenly into the polenta tart shells, creating a slight well in the centre. Top with the nectarine salsa and finish with extra chopped coriander. Serve immediately.


Full printable recipe is also in my site: https://shicocooks.com/recipe/polenta...

Happy cooking,
Izabella ✨

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