Recipe

Mini Polenta Cakes With Smoked Salmon Recipe

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Ingredients

Directions

Step #1 Combine first 3 ingredients In a large-ish saucepan.
Step #2 Gradually add broth, stirring constantly with a wire whisk.
Step #3 Bring to a boil, & reduce heat to medium.
Step #4 Cook 3 mins or until thickened, stirring constantly.
Step #5 Remove from heat; stir in the buttermilk & Parmesan cheese, & set aside.
Step #6 Place the corn & onion in a food processor/blender, & process until corn is coarsely sliced.
Step #7 Combine corn mixture, egg whites, & egg In a large-ish bowl; stir well.
Step #8 Stir in cornmeal mixture, 1/4 tsp salt, & peppers.
Step #9 Pour polenta mixture into an 11 x 7-inch baking dish coated with cooking spray, spreading evenly.
Step #10 Bake at 400° for 50 mins or until browned.
Step #11 Let mixture cool.
Step #12 Cut corn mixture into 20 decorative shapes with a 1 1/2-inch cutter.
Step #13 Remove shapes from baking dish, & arrange on a baking sheet coated with cooking spray.
Step #14 Discard remaining polenta mixture.
Step #15 Bake at 400° for 20 mins.
Step #16 Combine nonfat cream cheese, & dash of salt in a small bowl; stir well, grated lemon rind, yogurt, & set aside.
Step #17 Spoon about 1/4 tsp cream cheese mixture onto each polenta cake.
Step #18 Top each cake with a salmon strip, & garnish with fresh dill, if desired.
Enjoy the Mini Polenta Cakes with Smoked Salmon recipe

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