1 c Yellow cornmeal
2 ts Margarine
1 Garlic clove; minced
2 1/3 c Low-salt chicken broth
1/2 c Low-fat buttermilk
1/4 c Grated Parmesan cheese
1 c Frozen whole-kernel corn;
-thawed
1/3 c Chopped onion
3 Egg whites
1 Egg
1/4 ts Salt
1/4 ts White pepper
1/4 ts Ground red pepper
Vegetable cooking spray
1/4 c Nonfat cream cheese;
-softened
2 tb Plain nonfat yogurt
1 ts Grated lemon rind
1 ds Salt
3 oz 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 degrees 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 degrees 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. S: 20 appetizers (serving size: 1
appetizer).
Nutritional Information: CALORIES 25 (25% from fat); PROTEIN 2g; FAT 0.7g
(sat 0.2g, mono 0.2g, poly 0.1g); CARB 2.7g; FIBER 0.3g; CHOL 5mg; IRON
0.2mg; SODIUM 79mg; CALC 16mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 200
Yields
20 servings