Mini Polenta Cakes with Smoked Salmon

Yield: 20 appetizers (serving size: 1 appetizer)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 25%
  • Fat: 0.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 2.7g
  • Fiber: 0.3g
  • Cholesterol: 5mg
  • Iron: 0.2mg
  • Sodium: 79mg
  • Calcium: 16mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mini Polenta Cakes with Smoked Salmon Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy