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Mini Polenta Cakes with Smoked Salmon

Yield 20 appetizers (serving size: 1 appetizer)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.