Champions League tarts

Difficulty Medium

60 Min

Aperitif

8 Portions

Ingredients

  • 125 g of Polenta Valsugana Express Yellow
  • 1 spoon of olive oil
  • 60 g of cream cheese
  • 100 g of balsamic vinegar
  • 10 g of maize starch
  • 30 g of cream cheese
  • pepper, salt
  • egg-based omelette:
  • 3 eggs
  • 150 g blanched and rinsed spinach
  • 50 g of grated cheese

Ingredients

  • 125 g of Polenta Valsugana Express Yellow
  • 1 spoon of olive oil
  • 60 g of cream cheese
  • 100 g of balsamic vinegar
  • 10 g of maize starch
  • 30 g of cream cheese
  • pepper, salt
  • egg-based omelette:
  • 3 eggs
  • 150 g blanched and rinsed spinach
  • 50 g of grated cheese

Preparation

1

Polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

2

Season the hot polenta with pepper and oil.

3

Remove from heat and incorporate the cream cheese. Mix the polenta until it has a smooth texture and pour into the pregreased moulds. Let cool.

4

Egg-based omelette: in a bowl, beat the eggs with grated cheese. Wash, rinse and blend in the spinach. Add salt and pepper.

5

Pour the omelette into a casserole dish with a pregreased oven paper. Bake in the oven at 180° for 15 minutes.

6

Vinegar sauce: add the starch to the balsamic vinegar. Heat until the sauce thickens. Let cool and incorporate the cream cheese.

7

Remove the omelette from the oven and cut into squares. Place each square over a cracker.

8

Cover each tartlet with a piece of polenta.

9

Cut the polenta balls in half. Pour the vinegar sauce into a piping bag and decorate the polenta halves with pentagonal and hexagonal patterns to look like football balls.