Mediterranean Polenta Cups Recipe

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Mediterranean Polenta Cups Recipe
Mediterranean Polenta Cups Recipe photo by Taste of Home
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Mediterranean Polenta Cups Recipe

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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.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling Cook: 5 min.
MAKES:
24 servings
TOTAL TIME:
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.
Originally published as Mediterranean Polenta Cups in Light & Tasty June/July 2007, p48

Nutritional Facts

1 each: 26 calories, 0 fat (0 saturated fat), 1mg cholesterol, 62mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Mediterranean Polenta Cups in Light & Tasty June/July 2007, p48

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Reviews forMediterranean Polenta Cups

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MY REVIEW
AlabamaStoneThrower User ID: 5291635 128049
Reviewed Sep. 22, 2010

"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."

MY REVIEW
KathiHudson User ID: 4245260 166175
Reviewed Jul. 17, 2009

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

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