Polenta Cakes With Smoked Salmon
1 cup yellow cornmeal
2 teaspoons margarine
1 garlic clove, minced
2-1/3 cups low-salt chicken broth
1/2 cup low-fat buttermilk
1/4 cup grated Parmesan cheese
1 cup frozen whole-kernel corn, thawed
1/3 cup chopped onion
3 egg whites
1 egg
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
Vegetable cooking spray
1/4 cup nonfat cream cheese, softened
2 tablespoons plain nonfat yogurt
1 teaspoon grated lemon rind
Dash of salt
3 ounces cold-smoked salmon, cut into 20(2x1/2-inch)strips
Fresh dill sprigs(optional)
INSTRUCTIONS:
Combine first 3 ingredients in large saucepan. Gradually add broth, stirring constantly with wire whisk. Bring to boil, and reduce heat to medium. Cook 3 minutes or until thickened, stirring constantly. Remove from heat; stir in buttermilk and Parmesan cheese, and set aside
Place corn and onion in food processor, and process until corn is coarsely chopped. Combine corn mixture, egg whites and egg in large bowl; stir well. Stir in cornmeal mixture, 1/4 teaspoon salt and peppers. Pour polenta mixture into an 11x7-inch baking dish coated with cooking spray, spreading evenly. Bake at 400 degrees for 50 minutes or until browned. Let mixture cool. Cut corn mixture into 20 decorative shapes with a 1-1/2-inch cutter. Remove shapes from baking dish, and arrange on a baking sheet coated with cooking spray. Discard remaining polenta mixture. Bake at 400 degrees for 20 minutes.
Combine nonfat cream cheese, yogurt, grated lemon rind, and dash of salt in a small bowl; stir well, and set aside. Spoon about 1/4 teaspoon cream cheese mixture onto each polenta cake. Top each cake with a salmon strip, and garnish with fresh dill, if desired. Yield:20 appetizers
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