Polenta tarts with broccoli mousse and egg mimosa

Difficulty Medium

60 Min

Aperitif

Portions

Ingredients

  • 1 sachet of Polenta Valsugana Ready-to-Serve
  • 300 g of broccoli (only flowers)
  • 120 g of sour cream
  • 40 g of grated cheese
  • 30 g of olive oil
  • salt, pepper
  • 2 boiled eggs
  • parmesan cheese flakes

Ingredients

  • 1 sachet of Polenta Valsugana Ready-to-Serve
  • 300 g of broccoli (only flowers)
  • 120 g of sour cream
  • 40 g of grated cheese
  • 30 g of olive oil
  • salt, pepper
  • 2 boiled eggs
  • parmesan cheese flakes

Preparation

1

Boil the broccoli and drain. Place in a pan with the sour cream and add salt and pepper.

2

After cooking for 5 minutes, blend everything with oil and sprinkle with grated cheese.

3

Adjust the salt and let the mousse cool. Push the hardboiled egg yolks through a sieve and collect the mimosa into a container.

4

Cut the ready-to-serve polenta into slices, then divide each slice in half.

5

Brush the tartlets and transfer into the preheated oven at 220° for about 15 minutes.

6

Remove from the oven and place the tartlets on a platter and garnish with a swirl of broccoli mousse.

7

Embellish with a teaspoon of egg mimosa and a cheese flake.