Mini Polenta Cakes with Smoked Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1 cup yellow cornmeal |
2 teaspoons margarine |
1 garlic clove, minced |
2 1/3 cups low-salt chicken broth |
1/2 cup low-fat buttermilk |
1/4 cup grated parmesan cheese |
1 cup frozen whole-kernel corn, thawed |
1/3 cup chopped onion |
3 egg whites |
1 egg |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1/4 teaspoon ground red pepper |
vegetable cooking spray |
1/4 cup nonfat cream cheese, softened |
2 tablespoons plain nonfat yogurt |
1 teaspoon grated lemon rind |
dash of salt |
3 ounces cold-smoked salmon, cut into 20 (2 x 1/2-inch) strips |
fresh dill sprigs (optional) |
Directions:
1. 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.
2. 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, 1/4 teaspoon salt, and peppers. Pour polenta mixture into an 11 x 7-inch baking dish coated with cooking spray, spreading evenly. Bake at 400° for 50 minutes or until browned. Let mixture cool. Cut corn mixture into 20 decorative shapes with a 1 1/2-inch cutter. Remove shapes from baking dish, and arrange on a baking sheet coated with cooking spray. Discard remaining polenta mixture. Bake at 400° for 20 minutes.
3. Combine nonfat cream cheese, yogurt, grated lemon rind, and dash of salt in a small bowl; stir well, and set aside. Spoon about 1/4 teaspoon cream cheese mixture onto each polenta cake. Top each cake with a salmon strip, and garnish with fresh dill, if desired.
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