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Cashel Blue® Cheese & Polenta Tartlets

Serves 6, as an appetizer

cashel-blue-tartlets-web

  • 1/2 cup white polenta
  • 1tsp sea salt
  • 300ml water, room temperature
  • 30 Savoury shortcrust pastry shells
  • 200g Cashel Blue® cheese
  • 2 celery stalks, thinly sliced
  • 1/2 nashi pear, thinly sliced
  • hazelnut oil drizzle
  • 3 tbsp fresh chives, finely chopped for garnish
  1. Combine polenta, salt & water in a medium size saucepan.
  2. Simmer over a gentle heat for 15-20 mins stirring continuously until polenta is cooked through and soft, taste & adjust for seasoning.
  3. Allow to cool for 10 mins, before spooning the soft polenta into pastry shells.
  4. Garnish each shell with a few slivers of sliced celery & nashi pear.
  5. Crumble blue cheese over the top and drizzle with hazelnut oil.
  6. Sprinkle with freshly chopped chives to garnish, before serving.
simonjohnston-logo www.simonjohnson.com  

Ingredients:

  • 1/2 cup white polenta
  • 1tsp sea salt
  • 300ml water, room temperature
  • 30 Savoury shortcrust pastry shells
  • 200g Cashel Blue® cheese
  • 2 celery stalks, thinly sliced
  • 1/2 nashi pear, thinly sliced
  • hazelnut oil drizzle
  • 3 tbsp fresh chives, finely chopped for garnish

Method:

  1. Combine polenta, salt & water in a medium size saucepan.
  2. Simmer over a gentle heat for 15-20 mins stirring continuously until polenta is cooked through and soft, taste & adjust for seasoning.
  3. Allow to cool for 10 mins, before spooning the soft polenta into pastry shells.
  4. Garnish each shell with a few slivers of sliced celery & nashi pear.
  5. Crumble blue cheese over the top and drizzle with hazelnut oil.
  6. Sprinkle with freshly chopped chives to garnish, before serving.
simonjohnston-logo www.simonjohnson.com