Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Polenta
Filling
To serve
Utensils
One muffin tin with 12 holes (each approx. 7 cm in diameter), holes greased and floured
How it's done
Polenta
Bring the water to the boil in a pan, season with salt. Stir in the polenta, simmer for approx. 4 mins. over a low heat, stirring constantly to form a thick paste.
Filling
Gently fry the bacon in a non-stick frying pan until crispy. Remove, drain on kitchen paper. Add the mushrooms and onion to the same frying pan, fry for about 5 mins., then leave to cool slightly. Place the crème fraîche and eggs in a bowl, mix. Add the thyme to the bacon and mushrooms, mix, season.
Tartlets
Spread the polenta in the prepared tin and press it down firmly on the base and sides with wet hands. Spread the filling over the polenta.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly.
To serve
Remove the tartlets from the mould and arrange them on a platter. Spread crème fraîche and quince jam on top, garnish with thyme.
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