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Mediterranean Polenta Cups Recipe

Mediterranean Polenta Cups Recipe

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.
TOTAL TIME: Prep: 40 min. + chilling Cook: 5 min. YIELD:24 servings

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

  • 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.

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.

Wine Pairings

Medium-Bodied White Wine

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