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Ingredients
- 3-1/2 cups chicken stock, divided
- 1 cup yellow cornmeal
- 3/4 cup grated Parmigiano-Reggiano cheese, divided
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1/2 pound ground turkey
- 1/3 cup tomato paste
- 1-1/2 teaspoons Italian seasoning
Directions
- 1. Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside.
- 2. In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from side of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with end of wooden spoon handle to create a nest shape. Set aside. Wipe out pan.
- 3. In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes.
- 4. Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. Refrigerate or freeze for later use.
Nutrition Facts
1 appetizer: 80 calories, 4g fat (2g saturated fat), 14mg cholesterol, 154mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 4g protein.
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