Difficulty Medium
30 Min
Primo piatto
7 Portions
1
Prepare the 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
Combine the ricotta with the polenta.
3
Add the eggs.
4
Flavour with grated cheese and pepper.
5
Spoon equal amounts of the mixture into the buttered muffin tin liners or muffin cups. Put a cherry tomato and a piece of cheese in the centre of each muffin.
6
Gently cover with polenta.
7
Bake in the oven at 180° for 30-32 minutes.
8
Garnish the flans with the chopped tomato, basil and cheese flakes.
