Recipe Summary

Makes 26 appetizer servings


Ingredient Checklist


Instructions Checklist
  • 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.