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Mediterranean Polenta Cups

Mediterranean Polenta Cups
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.
24 ServingsPrep: 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.
© Taste of Home 2013

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Mediterranean Polenta Cups (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013