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Mini Beef Mince and Sweetcorn Polenta Tarts - Bite-Sized Comfort With a Crunch

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Par-bake: Bake the polenta shells for 10 minutes until set and slightly golden at the edges. Remove and set aside.
  6. 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.
  7. 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.
  8. Add flavour: Stir in cumin, smoked paprika, chilli flakes, and tomato paste. Cook 1 minute to toast the spices.
  9. 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.
  10. Fill the shells: Spoon the beef mixture into each polenta cup, packing it gently. If using cheese, sprinkle a little on top.
  11. Bake: Return the tin to the oven and bake for 10–12 minutes, until the edges are crisp and the cheese (if using) melts.
  12. 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.
  13. Serve: Top with a dollop of yoghurt or sour cream, a squeeze of lime, and a pinch of chilli flakes, if you like.