| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | 1995 | 20 | Servings | |
INGREDIENTS
| 1 | c | Yellow cornmeal |
| 2 | t | 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 | t | Salt |
| 1/4 | t | White pepper |
| 1/4 | t | Ground red pepper |
| Vegetable cooking spray | ||
| 1/4 | c | Nonfat cream cheese |
| softened | ||
| 2 | T | Plain nonfat yogurt |
| 1 | t | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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