Spinach and gorgonzola polenta tarts topped with pepper tomato sauce

Difficulty Medium

60 Min

Starter

6 Portions

Ingredients

  • 1 package of Polenta Valsugana Express Yellow
  • 100 g of blanched and rinsed spinach
  • butter to taste
  • 30 g of grated cheese
  • salt, pepper
  • hot sauce:
  • 2 red peppers
  • 500 g of cherry tomatoes
  • 2 teaspoons of tomato paste
  • 2 cloves of garlic
  • extra virgin olive oil
  • basil
  • 250 g of gorgonzola
  • rocket for the decoration

Ingredients

  • 1 package of Polenta Valsugana Express Yellow
  • 100 g of blanched and rinsed spinach
  • butter to taste
  • 30 g of grated cheese
  • salt, pepper
  • hot sauce:
  • 2 red peppers
  • 500 g of cherry tomatoes
  • 2 teaspoons of tomato paste
  • 2 cloves of garlic
  • extra virgin olive oil
  • basil
  • 250 g of gorgonzola
  • rocket for the decoration

Preparation

1

Hot sauce: sauté the garlic cloves and the tomato dices into olive oil. Season with the hot peppers cut into rounds, add the tomato sauce, basil and salt. Cook for 10 minutes. Set aside.

2

Cook the spinach in boiling water. Then squeeze out any excess oil and sauté into butter. Remove from the heat, season with salt and pepper, then add the grated cheese.

3

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. Remove from the heat.

4

Add the spinach to the polenta.

5

Pour the polenta into a baking tin. Press it down and let it cool.

6

With a cookie cutter, cut out small discs.

7

Put the discs on a platter and serve with the gorgonzola triangles, the hot sauce and garnish with the rocket.