Mini polenta cakes with smoked salmon
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| 2 | teaspoons | Margarine |
| 1 | Garlic clove; minced | |
| 2⅓ | cup | Low-salt chicken broth |
| ½ | cup | Low-fat buttermilk |
| ¼ | cup | Grated Parmesan cheese |
| 1 | cup | Frozen whole-kernel corn; thawed |
| ⅓ | cup | Chopped onion |
| 3 | Egg whites | |
| 1 | Egg | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Ground red pepper |
| Vegetable cooking spray | ||
| ¼ | cup | Nonfat cream cheese; softened |
| 2 | tablespoons | Plain nonfat yogurt |
| 1 | teaspoon | Grated lemon rind |
| 1 | dash | Salt |
| 3 | ounces | Cold-smoked salmon; cut into 20 (2 x |
| ; 1/2-inch) strips | ||
| Fresh dill sprigs; (optional) | ||
Directions
Combine first 3 ingredients in a large saucepan. Gradually add broth, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 3 minutes or until thickened, stirring constantly. Remove from heat; stir in buttermilk and Parmesan cheese, and set aside.
Place the corn and onion in a food processor, and process until corn is coarsely chopped. Combine corn mixture, egg whites, and egg in a large bowl; stir well. Stir in cornmeal mixture, ¼ teaspoon salt, and peppers.
Pour polenta mixture into an 11 x 7-inch baking dish coated with cooking spray, spreading evenly. Bake at 400 degrees for 50 minutes or until browned. Let mixture cool. Cut corn mixture into 20 decorative shapes with a 1-½-inch cutter. Remove shapes from baking dish, and arrange on a baking sheet coated with cooking spray.
Discard remaining polenta mixture. Bake at 400 degrees for 20 minutes.
Combine nonfat cream cheese, yogurt, grated lemon rind, and dash of salt in a small bowl; stir well, and set aside. Spoon about ¼ teaspoon cream cheese mixture onto each polenta cake. Top each cake with a salmon strip, and garnish with fresh dill, if desired. S: 20 appetizers (serving size: 1 appetizer).
Nutritional Information: CALORIES 25 (25% from fat); PROTEIN 2g; FAT 0.7g (sat 0.2g, mono 0.2g, poly 0.1g); CARB 2.7g; FIBER 0.3g; CHOL 5mg; IRON 0.2mg; SODIUM 79mg; CALC 16mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 200 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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