Mediterranean Polenta Cups Recipes
MEDITERRANEAN POLENTA CUPS
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.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 62mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
POLENTA WITH ROASTED MEDITERRANEAN VEGETABLES
I found this in a heart healthy brochure that I picked up in the drugstore. It's a Mayo Clinic lowfat, low sodium make-over and it also tastes very good although a little salt & a lot of grated parmesean would have moved it up a few places on my list of favorites.
Provided by SusieQusie
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat broiler on low setting & position rack 4 inches from heat source. Line a baking sheet with foil. Spray generously with non-stick spray.
- Slice eggplant, zucchini and mushrooms into 1/4 inch slices.Cut red pepper into chunks.Brush vegetables with oil.
- Arrange in single layer onto pan and broil. Brush occasionally with oil. Turn as needed. When tender and slightly browned, remove from oven. (May cover and refrigerate if preparing ahead of time.).
- Make the Polenta:.
- Preheat oven to 350ºF. Spray an ovenproof 12-inch shallow baking dish generously with non-stick spray.
- In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes.
- When polenta comes away from side of pan, stir in margarine and season with pepper. Remove from heat.
- Spread polenta on the bottom and up the sides of prepared baking dish. Brush with 1 teaspoon olive oil and bake for 10 minutes. Remove from oven and keep warm.
- Press spinach between paper towels to remove any remaining liquid. Spread in an even layer over polenta.Slice fresh tomatoes & arrange over spinach.Chop sundried tomatoes and olives & scatter over tomatoes.
- Top with remaining roasted vegetables. Sprinkle with oregano and cracked black pepper.
- Return to oven for another 10 minutes.When warmed through, remove and serve.
Nutrition Facts : Calories 231.6, Fat 8, SaturatedFat 1.2, Sodium 362.8, Carbohydrate 37.3, Fiber 9, Sugar 6.4, Protein 7.4
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