Crab Polenta

Southern Living
Makes 26 appetizer servings


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2 cups chicken broth
2 cups whipping cream
2 tablespoons Old Bay seasoning
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 (6-ounce) cans crabmeat, drained
1 cup Asiago cheese*
1/4 cup butter or margarine


Bring first 3 ingredients to a boil in a saucepan over medium-high heat. Gradually whisk in cornmeal and flour; cook mixture, whisking constantly, 10 to 12 minutes.

Remove from heat, and stir in crabmeat and Asiago cheese. Pour mixture into a greased 9-inch loafpan, and chill 8 hours.

Unmold and cut polenta into 1/2-inch slices. Cut each slice into 2 triangles.

Melt 2 tablespoons butter in a large skillet over medium-high heat; cook half of polenta triangles in melted butter until lightly browned, turning triangles once. Repeat procedure with remaining 2 tablespoons butter and polenta triangles. Serve polenta with Horseradish Cream.

*Note: Mild Cheddar or Edam cheese may be substituted.

Created date

December 2001