Grate all of the parm (I use a food processor or blender. Fine is good).

To make the crust, by bring water and broth to a boil. Add salt to taste.

Slowly pour in the polenta in a thin stream while whisking for 30 additional seconds. Turn the heat to low and cook for 10 minutes, stirring at least every two minutes to prevent sticking. Turn off heat completely and cover polenta for 10 minutes. Stir in cheese, egg, and pepper.

Grease your mini tart pans with olive oil or butter (I have nonstick tart pans and Marc was assisting. He told me that he forgot to grease some of them, and I couldn’t figure out which those were, so if you want to roll the dice, you could cut down on some fat here).

Fill a small bowl with water and set out next to the pans.

Using your fingers, press about 3 tablespoons of dough into each pan. It will want to stick to your fingers, so the water comes in handy for keeping your fingers slippery. This step is a little messy, but you’ll be quite quick by the fourth one. Place them on a baking sheet.

Preheat oven to 325° F. Make the filling by mixing together sour cream, cheeses, eggs, salt, and pepper.

Cut the jalapeños in half and seed them. Mince finely. Add to filling.

Chop the scallions and basil fairly fine.

Take a bite of the raw corn. If it’s sweet and flavorful, remove it from the cob and leave it raw. If it isn’t sweet summer corn, bring salty water to a boil and cook the corn for 2 minutes. When cool enough to handle, cut the corn into the filling.

Mix well.

Spoon or pour the filling into the crusts, but don’t fill completely.

Slice the okra into ¼ inch rounds. Arrange the raw okra so that it fills the tarts.

Bake tarts for about 20 minutes (filling should be firm).

Serve with piping hot fried chicken. These were awesome for breakfast with a poached egg on top (you’ve probably figured out by now that a poached egg is my solution to 50% of all breakfasts and 25% of all leftovers).