| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
1995 |
20 |
servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 2 |
ts |
Margarine |
| 1 |
|
Garlic clove; minced |
| 2 1/3 |
c |
Low-salt chicken broth |
| 1/2 |
c |
Low-fat buttermilk |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
c |
Frozen whole-kernel corn; thawed |
| 1/3 |
c |
Chopped onion |
| 3 |
|
Egg whites |
| 1 |
|
Egg |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Ground red pepper |
|
|
Vegetable cooking spray |
| 1/4 |
c |
Nonfat cream cheese; softened |
| 2 |
tb |
Plain nonfat yogurt |
| 1 |
ts |
Grated lemon rind |
| 1 |
ds |
Salt |
| 3 |
oz |
Cold-smoked salmon; cut into 20 (2 x |
|
|
; 1/2-inch) strips |
|
|
Fresh dill sprigs; (optional) |
INSTRUCTIONS
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, 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 degrees 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 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 1/4 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
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