Recipe Nov. 19: Stone Ground Cornmeal Tarts with Spicy Pimiento - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Nov. 19: Stone Ground Cornmeal Tarts with Spicy Pimiento Cheese

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Stone Ground Cornmeal Tarts with Spicy Pimiento Cheese


½ cup whole milk

1 teaspoon fine sea salt

1 cup fine stone ground yellow cornmeal

3 Tablespoons unsalted butter

Spicy Pimiento Cheese


Preheat the oven to 400 degrees F.


Bring to a slight boil the milk and 1 cup water in a medium saucepan over medium-high heat. Season with ½ teaspoon salt.

When the water begins to boil, stir in the cornmeal until smooth. Reduce the heat to a low and stir in 2 tablespoons butter and the rest of the salt. Cook for 4 minutes, stirring constantly. Remove from the heat.

Melt 1 tablespoon butter. Using a pastry brush, grease two-12 cavity mini tart pan or mini muffin tins. Spoon 1 tablespoon of the cornmeal mixture into each cavity. With wet fingers, press the mixture up the sides and bottom. Repeat with the rest of the cavities.

Bake for 23 to 25 minutes or until slightly golden brown.

Spoon a teaspoon of the spicy pimiento cheese on top of each cornmeal tart and bake for 2 to 3 minutes or until cheese melts.

Carefully remove the tarts from the pans and serve immediately.


Makes 18 to 20 tarts


Spicy Pimiento Cheese

4 ounces whole milk ricotta cheese*

1 cup shredded pepper Jack cheese

¾ cup sharp cheddar cheese

2 Tablespoon mayonnaise

1 Tablespoon chopped pimientos

1/8 teaspoon fine sea salt

¼ teaspoon cracked black pepper

Pinch cayenne pepper


Combine all of the ingredients in a small bowl. Refrigerate until ready to use.         


*If the ricotta cheese has a grainy texture, process in a food processor until smooth.