Mini Polenta Cakes with Smoked Salmon

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

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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


  • 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)


  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.
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