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Mediterranean Polenta Cups Recipe

Photo by: Taste of Home

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Need a special appetizer that stands out in a crowd? Our Test Kitchen uses garlic, basil and feta cheese to lend flavor to these scrumptious bite-size treats.

This recipe is:

Healthy

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24 Servings
Prep: 40 min. + chilling Cook: 5 min.

Ingredients

4 cups water
1/2 teaspoon salt
1 cup yellow cornmeal
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 plum tomatoes, finely chopped
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh basil
1 garlic clove, minced

Directions

In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Remove from the heat; stir in thyme and pepper.
Spoon heaping tablespoonfuls into miniature muffin cups coated with cooking spray. Using the back of a spoon, make an indentation in the center of each. Cover and chill until set. Meanwhile, in a small bowl, combine the tomatoes, feta cheese, basil and garlic.
Unmold polenta cups and place on an ungreased baking sheet. Top each with 1 heaping tablespoon of tomato mixture. Broil 4 in. from the heat for 5-7 minutes or until heated through. Yield: 2 dozen.

Nutrition Facts: 1 appetizer equals 26 calories, trace fat (trace saturated fat), 1 mg cholesterol, 62 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Mediterranean Polenta Cups published in Light & Tasty June/July 2007, p48