Lentil tarts
Preparation
1. Oil the molds (preferably muffin molds).
2. Prepare the instant Polenta as usual and when it starts to get thicker season it with a spoon of Agliolio, the herbs, the grated cheese, and salt to taste. Keep on cooking it.
3. Put the polenta in each mold with a spoon leaving a hollow inside it. Let it cool down.
4. When cold, turn the molds upside down and take off the tarts. Place them in an oven pan previusly covered with parchment paper and cook for 15 minutes or until they get hot.
5. Meanwhile, drain the lentils and cook them a little in a pan with a hint of Agliolio, the tomato paste, salt to taste and a bit of chili pepper.
6. Let the bacon get crunchy in a pan
7. Once the tarts are cooked, put a spoon of lentils inside the hollow and decorate with some bacon.
Ingredients
- 200 gr (1 cup) Instant Polenta
- 20 gr (1/4 cup) Grated Parmigiano cheese
- 398 ml (1 can) Boiled Lentils
- 50 gr (1/4 cup) Bacon
- 10 ml (2 teaspoons) Tomato paste
- 60 ml (4 tablespoons) Agliolio
- Salt to taste
- 10 gr (2 tablespoons) Herbs (rosemary and sage)
- 1 hint of Fresh Chili pepper
