| 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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