Mini Polenta Cakes with Smoked Salmon



20 appetizers (serving size: 1 appetizer)

Recipe from

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Nutritional Information

Calories 25
Caloriesfromfat 25 %
Fat 0.7 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 2 g
Carbohydrate 2.7 g
Fiber 0.3 g
Cholesterol 5 mg
Iron 0.2 mg
Sodium 79 mg
Calcium 16 mg


1 cup yellow cornmeal
2 teaspoons margarine
1 garlic clove, minced
2 1/3 cups low-salt chicken broth
1/2 cup low-fat buttermilk
1/4 cup grated Parmesan cheese
1 cup frozen whole-kernel corn, thawed
1/3 cup chopped onion
3 egg whites
1 egg
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
Vegetable cooking spray
1/4 cup nonfat cream cheese, softened
2 tablespoons plain nonfat yogurt
1 teaspoon grated lemon rind
Dash of salt
3 ounces cold-smoked salmon, cut into 20 (2 x 1/2-inch) strips
Fresh dill sprigs (optional)


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° 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° 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.