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Ingredients

• Herbed polenta
• 150 g (5½ oz) instant polenta
• 600 ml (1 pint) chicken stock
• 25 g (scant 1 oz) butter, softened
• 2 tbsp chopped fresh chives
• 2 tbsp chopped parsley
• salt and pepper
• Ham and corn filling
• 250 g (8½ oz) broccoli, cut into small florets
• 85 g (3 oz) baby corn, halved lengthways
• 200 g (7 oz) lean cooked ham, diced
• 3 spring onions, thinly sliced
• 3 eggs, beaten
• 240 ml (8 fl oz) semi-skimmed milk
• 1 tsp Dijon mustard
• 2 tbsp snipped fresh chives to garnish

Description

Soft Buttery Polenta Makes A Lovely Golden Tart Case, Prettily Flecked With Green Herbs. The Filling Is An Appetising Combination Of Diced Ham, Broccoli Florets, Baby Corn And Spring Onions In A Mustardy Egg Custard. Serve Warm With A Salad Such As Lightl

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