Directions:
- In a large heavy saucepan, bring the broth, milk and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese.
- Spread into a greased 11-in. x 7-in. baking dish. Cool to room temperature, about 30 minutes. Cut polenta into 16 pieces, then cut each diagonally in half to make 32 triangles; place on a greased baking sheet. Bake at 350° for 12-15 minutes or until light golden brown.
- For mushrooms, saute mushrooms in oil and butter until tender. Add the garlic, thyme, salt and pepper; cook 1 minute longer. Add wine and lemon juice; cook and stir until liquid is almost absorbed.
- Top each triangle with 1-1/2 teaspoons mushrooms; sprinkle appetizers with cheese. Serve warm. Yield: 32 appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.59 Kcal (187 kJ) | ||
| Calories from fat | 20.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Cholesterol | 2.64mg | 1% | |
| Sodium | 158.64mg | 7% | |
| Potassium | 74.98mg | 2% | |
| Total Carbs | 4.24g | 1% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 96.08 Kcal (402 kJ) | ||
| Calories from fat | 44.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.92g | 4% | |
|---|---|---|---|
| Cholesterol | 5.68mg | 1% | |
| Sodium | 341.85mg | 7% | |
| Potassium | 161.57mg | 2% | |
| Total Carbs | 9.14g | 1% | |
| Sugars | 2.13g | 4% | |
| Dietary Fiber | 0.77g | 1% | |
| Protein | 3.47g | 3% | |
| Vitamin C | 3.4mg | 3% | |
| Iron | 0.5mg | 1% | |
| Calcium | 83.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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