Difficulty Easy
30 Min
Aperitif
15 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
Lay the hot polenta in a pre-greased baking tin. Press it down and let it cool and cut out small squares.
3
Divide each square into two triangles.
4
Prepare the pesto: gently wash and dry the rocket. Put it in a food processor together with olive oil.
5
Add the grated parmesan cheese. Then season with salt and pepper.
6
Spread the rocket pesto over the tartlets.
7
Garnish with parmesan flakes, tomato dices, rocket and serve.
