Mini Polenta Cakes With Smoked Salmon Recipe

Name: Mini Polenta Cakes With Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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 400u00b0 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 400u00b0 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.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup yellow cornmeal, 2 teaspoons margarine, 1 garlic clove, minced, 2 1/3 cups low-salt chicken broth, and more.

Yes, Mini Polenta Cakes With Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Polenta Cakes With Smoked Salmon

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