>Recipes
Smoked Salmon with Polenta Cakes
Makes 10 servings
Time to Prepare: 0:20
Time to Cook: 1:20
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Ingredients
1 cup Cornmeal, degermed, enriched, yellow 2 tsp Margarine, regular, unspecified oils, with salt added 1 clove Garlic, raw 2 1/3 cup Soup, chicken broth, canned, prepared with equal volume water, commercial 1/2 cup Milk, buttermilk, fluid, cultured, lowfat Diet
1/4 cup Cheese, parmesan, hard Diet
1 cup Corn, sweet, yellow, canned, whole kernel, drained solids 1/3 cup Onions, raw 3 large Egg, white, raw, fresh 1 large Egg, whole, raw, fresh 1/4 tsp Spices, pepper, white Cooking spray 2 oz Cheese, cream, fat free 2 tbls Yogurt, plain, skim milk, 13 grams protein per 8 ounce 1 tsp Lemon peel, raw 1 lb Finfish, salmon, chinook, smoked, (lox), regular 1 sprig Spices, dill weed, fresh
Directions
1. Preheat oven to 400 Fahrenheit. Combine first 3 ingredients in a large saucepan.
2. Gradually add broth, stirring constantly with a wire whisk. Bring to a boil. Reduce heat to medium. Cook 3 minutes or until thickened, stirring constantly.
3. Remove from heat. Stir in buttermilk and Parmesan cheese. Set aside.
4. Place the corn and onion in a food processor. Process until corn is coarsely chopped.
5. Combine corn mixture, egg whites, and egg in a large bowl. Stir well.
6. Stir in cornmeal mixture and peppers.
7. Pour polenta mixture into an 11"x7" baking dish coated with cooking spray, spreading evenly.
8. Bake for 50 minutes or until browned.
9. Let polenta mixture cool. Cut into 20 decorative shapes with a 1-1/2" cutter.
10. Remove shapes from baking dish. Arrange on a baking sheet coated with cooking spray. Discard remaining polenta mixture.
11. Bake shaped polenta for another 20 minutes.
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2. Meanwhile, combine cream cheese, yogurt, and grated lemon rind in a small bowl. Stir well. Set aside.
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3. Cut salmon into 20 thin strips.
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4. To serve, spoon about 1/4 teaspoon cream cheese mixture onto each polenta cake. Top each cake with a salmon strip. Garnish with fresh dill.
2. Gradually add broth, stirring constantly with a wire whisk. Bring to a boil. Reduce heat to medium. Cook 3 minutes or until thickened, stirring constantly.
3. Remove from heat. Stir in buttermilk and Parmesan cheese. Set aside.
4. Place the corn and onion in a food processor. Process until corn is coarsely chopped.
5. Combine corn mixture, egg whites, and egg in a large bowl. Stir well.
6. Stir in cornmeal mixture and peppers.
7. Pour polenta mixture into an 11"x7" baking dish coated with cooking spray, spreading evenly.
8. Bake for 50 minutes or until browned.
9. Let polenta mixture cool. Cut into 20 decorative shapes with a 1-1/2" cutter.
10. Remove shapes from baking dish. Arrange on a baking sheet coated with cooking spray. Discard remaining polenta mixture.
11. Bake shaped polenta for another 20 minutes.
1
2. Meanwhile, combine cream cheese, yogurt, and grated lemon rind in a small bowl. Stir well. Set aside.
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3. Cut salmon into 20 thin strips.
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4. To serve, spoon about 1/4 teaspoon cream cheese mixture onto each polenta cake. Top each cake with a salmon strip. Garnish with fresh dill.
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