Cheesy Apple Polenta Bites Recipes

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CHEESY APPLE POLENTA BITES



Cheesy Apple Polenta Bites image

Enjoy this warm apple polenta topped with cheese that's perfect to serve a group.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 72

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup cold water
2 3/4 cups boiling water
1 teaspoon salt
2 tablespoons grated onion
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 cup shredded Cheddar cheese (4 ounces)
1 small unpeeled apple
Juice of 1 medium lemon (2 to 3 tablespoons)

Steps:

  • Line square baking dish, 8x8x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil. Mix cornmeal and cold water in 2-quart saucepan. Stir in boiling water and salt. Cook about 5 minutes, stirring constantly, until mixture boils and thickens; reduce heat to low. Stir in onion, sage and 1/2 cup of the cheese. Cook uncovered 5 minutes, stirring occasionally; remove from heat.
  • Spread cornmeal mixture (polenta) in baking dish. Cover and refrigerate at least 12 hours until firm.
  • Heat oven to 400°. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Remove polenta from baking dish, using foil edges to lift. Cut polenta into 6 rows by 6 rows to make 36 squares. Cut each square diagonally to make 2 triangles; place in jelly roll pan. Bake uncovered about 15 minutes or until golden brown.
  • Cut apple into thin slices. Cut slices into fourths. Dip apple pieces into lemon juice to keep them from discoloring. Top each triangle with 1 apple piece. Sprinkle remaining 1/2 cup cheese over apple pieces. Bake about 5 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 40 mg

POLENTA BITES WITH CARAMELIZED MUSHROOMS



Polenta Bites with Caramelized Mushrooms image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 45m

Yield about 50 spoonfuls

Number Of Ingredients 16

3 cups heavy cream
2 cups chicken stock
1 teaspoon finely ground sea salt, preferably gray salt
1/2 teaspoon freshly ground nutmeg
1 cup polenta
1 cup freshly grated Parmesan, plus more for garnish
3 tablespoons extra-virgin olive oil
1/2 pound button or cremini mushrooms, cut into quarters
Finely ground salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon finely chopped fresh thyme leaves
2 tablespoons fresh lemon juice
3/4 cup dry white wine
2 tablespoons finely chopped Italian parsley leaves

Steps:

  • Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
  • Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.
  • Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

GORGONZOLA POLENTA BITES



Gorgonzola Polenta Bites image

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 7

1/3 cup balsamic vinegar
1 tablespoon orange marmalade
1/2 cup panko bread crumbs
1 tube (18 ounces) polenta, cut into 16 slices
2 tablespoons olive oil
1/2 cup crumbled Gorgonzola cheese
3 tablespoons dried currants, optional

Steps:

  • In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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