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Mediterranean Polenta Cups Recipe

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

Diabetic Friendly

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Mediterranean Polenta Cups Recipe

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

Yield: 24 Servings

40 5 45

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.

Nutritional 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.

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

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Mediterranean Polenta Cups

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Reviewed on Sep. 22, 2010 by AlabamaStoneThrower

My family loved these bite sized morsels!! Was a bit difficult to make with all of the stirring involved, but filling the mini muffin tray was simple if using two spoons. To keep the polenta from sticking to the spoon when making indentations, I rinsed the spoon with water between each cup. I'll definitely make again when I have time to devote to the stirring, or a free day to make in advance.

Reviewed on Jul. 17, 2009 by KathiHudson

These were very difficult to make--hard to get into the muffin cups. Tasted okay but not worth that much work and mess.