Crostatine di polenta radicchio, brie e noci

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Polenta tartlets with radicchio, brie and walnuts

Difficulty: Easy

Tempo: 30 m

People:

Ingredients

For the base of polenta:

  • 180 g classic instant polenta
  • 720 g of water
  • Salt to taste.

For the seasoning:

  • 1 radicchio
  • 1 shallot
  • 90 g of brie
  • 6 walnuts
  • 2 tablespoons extra virgin olive oil olive
  • Salt to taste.
  • Pepper to taste.

Procedure

Method

Preparing the polenta:

  1. Bring 720 g of salted water to a boil.
  2. Sprinkle in 180 g of instant polenta, stirring constantly to avoid lumps.
  3. Cook for about 8 minutes, stirring occasionally, until thick and creamy.

Shaping the tartlets:

  1. Distribute the cooked polenta into the tartlet molds, leveling it with a spoonful.
  2. Cover each tartlet with parchment paper and press firmly to distribute it evenly along the edges.
  3. Let them cool at room temperature for at least 15 minutes, then transfer them to the refrigerator, covered with parchment paper, for another 30 minutes.

Preparing the dressing:

  1. Coarsely chop the radicchio, rinse it under running water, and let it dry on a clean cloth.
  2. Heat 2 tablespoons of extra virgin olive oil in a pan and sauté the finely chopped shallot until golden.
  3. Add the radicchio, season with salt, and sauté over medium heat for about 5 minutes, without letting it dry too much.

Assembly and cooking:

  1. Preheat the oven to 180°C (350°F).
  2. Line a baking sheet with parchment paper to prevent the tartlets from sticking.
  3. Gently remove the tartlets from the molds. If necessary, loosen the edges by moving them inward and lightly tap the bottom of the pan.
  4. Fill the tartlets with the cooked radicchio, diced brie, and roughly chopped walnuts for added crunch.
  5. Bake at 180°C for 15 minutes, until the cheese has melted and is lightly golden.

Serving:

  1. Serve the polenta tartlets warm, garnished with freshly ground pepper and, if desired, a drizzle of extra virgin olive oil.