Spinach-topped polenta bites

1 Servings

Ingredients

Quantity Ingredient
1 cup Cornmeal
¼ cup Grated Romano or Parmesan cheese
1 pack (10-oz) frozen chopped spinach, thawed and well drained
2 Containers (4-oz) semisoft spiced garlic and herbs cheese
⅔ cup Finely chopped toasted pine nuts or almonds
8 ounces Shredded provolone or mozzarellacheese
Thin sweet pepper strips

Directions

Bring 3 cups water to boiling in medium saucepan. In mixing bowl combine cornmeal, 1 cup cold water, and 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir till mixture boils. Reduce heat to low; cook 10 to 15 minutes or till very thick, stirring occasionally. Stir in Parmesan. Turn into lightly greased 15x10x1-inch pan. Cool 1 hour. Chill just till firm.

Pat spinach dry with paper towel. In bowl stir together spinach, spiced cheese, pine nuts and 1 cup provolone.

Cut circles form the polenta, using a 2-inch round cutter. Spoon spinach mixture atop the rounds. Place on a lightly greased baking sheet. Sprinkle with remaining provolone or mozzarella. Cover and chill up to 24 hours.

To serve, uncover and bake in a 350 oven for 10 to 12 minutes or till heated through. Garnish with thin strips of sweet pepper if desired. Makes 32.

Posted to recipelu-digest Volume 01 Number 205 by EABoz@... on Nov 6, 1997

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