Mini Beef Mince and Sweetcorn Polenta Tarts – Bite-Sized Comfort With a Crunch
These little tarts bring together cozy beef mince, juicy sweetcorn, and a crisp polenta crust in the most satisfying way. They’re perfect for parties, picnics, lunchboxes, or a family snack night. The polenta base bakes up sturdy and golden, making them easy to pick up and eat.
The filling is savoury, lightly spiced, and full of texture. Make a batch, and they’ll disappear fast.
Mini Beef Mince and Sweetcorn Polenta Tarts - Bite-Sized Comfort With a Crunch
Ingredients
Method
- Preheat and prep: Heat your oven to 200°C/400°F.Lightly grease a standard 12-cup muffin tin with olive oil or cooking spray.
- Cook the polenta: Bring the stock and water to a simmer in a saucepan. Whisk in the polenta in a steady stream to avoid lumps. Cook over low heat, stirring often, until thick and creamy, about 8–10 minutes.
- Enrich and season: Stir in the butter, Parmesan, salt, and pepper.Taste and adjust seasoning. The mixture should be thick enough to hold a shape.
- Form the tart shells: Spoon about 2 tablespoons of polenta into each muffin cup. Use the back of a spoon (dipped in water) to press it up the sides and make a well.Aim for even thickness so they bake uniformly.
- Par-bake: Bake the polenta shells for 10 minutes until set and slightly golden at the edges. Remove and set aside.
- Start the filling: Warm olive oil in a skillet over medium heat. Add onion and bell pepper.Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
- Brown the beef: Add the beef mince, breaking it up with a spoon. Cook until browned and most liquid evaporates, about 6–8 minutes.Season with salt and pepper.
- Add flavour: Stir in cumin, smoked paprika, chilli flakes, and tomato paste. Cook 1 minute to toast the spices.
- Simmer: Add chopped tomatoes or passata and sweetcorn. Simmer 3–4 minutes until thick and saucy, not watery.Stir in chopped herbs. Taste and adjust seasoning.
- Fill the shells: Spoon the beef mixture into each polenta cup, packing it gently. If using cheese, sprinkle a little on top.
- Bake: Return the tin to the oven and bake for 10–12 minutes, until the edges are crisp and the cheese (if using) melts.
- Rest and release: Let the tarts cool in the tin for 5 minutes.Run a small knife around the edges to lift them out cleanly.
- Serve: Top with a dollop of yoghurt or sour cream, a squeeze of lime, and a pinch of chilli flakes, if you like.
Why This Recipe Works
The beauty of these mini tarts is the contrast in textures. The polenta crust is crispy on the outside and tender inside, so it holds the filling without getting soggy.
The beef mince cooks quickly and soaks up flavour from aromatics and spices, while sweetcorn brings natural sweetness and pop. Using muffin tins keeps the shape uniform and the portions manageable. It’s an easy recipe you can scale up or down, and the ingredients are simple and affordable.
Shopping List
- For the polenta crust:
- 1 cup fine or medium polenta (cornmeal)
- 2 cups low-sodium chicken or vegetable stock
- 1 cup water
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan or a hard cheese of your choice
- 1/2 teaspoon salt (more to taste)
- Freshly ground black pepper
- Olive oil or cooking spray (for the tin)
- For the beef and sweetcorn filling:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 small red bell pepper, finely diced (optional)
- 400 g (about 14 oz) beef mince
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chilli flakes (optional)
- 1 tablespoon tomato paste
- 1/2 cup canned chopped tomatoes or passata
- 1 cup sweetcorn kernels (frozen or canned, drained)
- Salt and pepper to taste
- Small handful fresh coriander or parsley, chopped
- For topping (optional):
- 1/2 cup grated cheddar or mozzarella
- Plain yoghurt or sour cream to serve
- Lime wedges and chilli flakes
Instructions
- Preheat and prep: Heat your oven to 200°C/400°F.Lightly grease a standard 12-cup muffin tin with olive oil or cooking spray.
- Cook the polenta: Bring the stock and water to a simmer in a saucepan. Whisk in the polenta in a steady stream to avoid lumps. Cook over low heat, stirring often, until thick and creamy, about 8–10 minutes.
- Enrich and season: Stir in the butter, Parmesan, salt, and pepper.Taste and adjust seasoning. The mixture should be thick enough to hold a shape.
- Form the tart shells: Spoon about 2 tablespoons of polenta into each muffin cup. Use the back of a spoon (dipped in water) to press it up the sides and make a well.Aim for even thickness so they bake uniformly.
- Par-bake: Bake the polenta shells for 10 minutes until set and slightly golden at the edges. Remove and set aside.
- Start the filling: Warm olive oil in a skillet over medium heat. Add onion and bell pepper.Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
- Brown the beef: Add the beef mince, breaking it up with a spoon. Cook until browned and most liquid evaporates, about 6–8 minutes.Season with salt and pepper.
- Add flavour: Stir in cumin, smoked paprika, chilli flakes, and tomato paste. Cook 1 minute to toast the spices.
- Simmer: Add chopped tomatoes or passata and sweetcorn. Simmer 3–4 minutes until thick and saucy, not watery.Stir in chopped herbs. Taste and adjust seasoning.
- Fill the shells: Spoon the beef mixture into each polenta cup, packing it gently. If using cheese, sprinkle a little on top.
- Bake: Return the tin to the oven and bake for 10–12 minutes, until the edges are crisp and the cheese (if using) melts.
- Rest and release: Let the tarts cool in the tin for 5 minutes.Run a small knife around the edges to lift them out cleanly.
- Serve: Top with a dollop of yoghurt or sour cream, a squeeze of lime, and a pinch of chilli flakes, if you like.
How to Store
Cool the tarts completely before storing. Keep them in an airtight container in the fridge for up to 4 days. Reheat in a 180°C/350°F oven for 8–10 minutes to revive the crisp edges.
They also freeze well: place on a tray to freeze solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 180°C/350°F for 15–18 minutes.
Why This is Good for You
Beef mince delivers protein, iron, and B vitamins, all essential for energy and muscle repair. Sweetcorn adds fibre and natural sweetness, along with antioxidants like lutein.
Polenta is naturally gluten-free and provides complex carbohydrates for steady energy. With a few smart swaps—lean mince, less cheese, and extra veg—you can make these tarts lighter without losing flavour.
Common Mistakes to Avoid
- Skipping the par-bake: If you don’t set the polenta shells first, they can collapse or turn mushy.
- Wet filling: Excess liquid soaks into the crust. Simmer until the filling is thick and jammy.
- Under-seasoning: Polenta needs salt to shine.Taste as you go—both crust and filling.
- Overfilling the cups: Keep level with the top so they don’t spill and stick to the tin.
- Rushing the release: Let them rest for 5 minutes. This firms up the crust and makes removal easy.
Variations You Can Try
- Mexican-inspired: Add black beans, a pinch of oregano, and top with feta and coriander.
- Italian-style: Use basil, oregano, and a spoon of ricotta instead of cheddar.
- Spicy kick: Stir in chipotle in adobo or extra chilli flakes for heat.
- Veg-forward: Swap half the beef for finely chopped mushrooms or grated courgette (squeeze out water).
- Cheesy crust: Mix extra Parmesan into the polenta and dust the muffin cups with a little cornmeal for crunch.
- Chicken or turkey: Use lean mince and boost paprika and cumin to keep it flavourful.
- Dairy-free: Skip cheese and butter; use olive oil in the polenta and top with avocado slices.
FAQ
Can I make the polenta crust ahead of time?
Yes. Press the polenta into the muffin tin and par-bake.
Cool completely, cover, and refrigerate for up to 24 hours. Fill and bake when ready.
What type of polenta works best?
Use fine or medium cornmeal for a firm, cohesive crust. Coarse grind can be grainy and may not hold its shape as well in mini tarts.
Can I use leftover cooked polenta?
Absolutely.
Warm it slightly to soften, then press into the tins. If it’s too stiff, stir in a splash of hot stock to loosen.
How do I keep the tarts from sticking?
Grease the tin well, especially the sides. You can also line the bottoms with small circles of baking parchment for extra insurance.
Is there a vegetarian version?
Yes.
Replace beef with a mix of mushrooms and lentils or a plant-based mince. Keep the seasoning the same and reduce added liquid slightly.
Can I make them larger?
Use a standard tart tin or ramekins. Increase baking time by 5–8 minutes until the edges are crisp and the filling is hot through.
What should I serve with these?
A simple green salad with a lemony dressing works well.
For a heartier meal, add roasted vegetables or a tomato-cucumber salad.
Can I use frozen sweetcorn?
Yes. No need to thaw—just add it to the pan and cook a minute longer to evaporate excess moisture.
How do I make them extra crisp?
Brush the inside of the par-baked polenta shells with a tiny bit of olive oil and return to the oven for 3 minutes before adding the filling.
Are these gluten-free?
They can be. Polenta is naturally gluten-free, but check labels on stock, spices, and any toppings to ensure they’re certified.
In Conclusion
Mini Beef Mince and Sweetcorn Polenta Tarts are simple to assemble, satisfying to eat, and easy to customize.
The crisp polenta base and savoury-sweet filling make them a crowd-pleaser for any occasion. Keep a batch on hand for quick lunches or last-minute guests. Once you’ve made them, you’ll find endless ways to tweak the flavours and make them your own.
