Difficulty Medium
60 Min
Aperitif
8 Portions
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.
