Polenta Bites with Blue Cheese, Tomatoes, and Pine Nuts

Name: Polenta Bites with Blue Cheese, Tomatoes, and Pine Nuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 57 grams soft blue cheese (such as Saga blue), cut into 24 cubes; 2 Tbsps thinly sliced fresh basil; 12 grape tomatoes, quartered lengthwise; 3 Tbsps thinly sliced green onion; 710 milliliters low-salt chicken broth; 237 milliliters grated Parmesan cheese; 2 Tbsps pine nuts, toasted; 237 milliliters yellow cornmeal

Polenta Bites with Blue Cheese, Tomatoes, and Pine Nuts might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free recipe has 62 calories, 3g of protein, and 3g of fat per serving. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have low-salt chicken broth, basil, grape tomatoes, and a few other ingredients on hand, you can make it.

Instructions

Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides).

Ingredients you will need

Butter

Equipment you will use

Muffin Liners

Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes.

Ingredients you will need

Cornmeal

Broth

Equipment you will use

Sauce Pan

Whisk

Remove from heat. Stir in Parmesan. Season with salt.

Ingredients you will need

Parmesan

Salt

Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)

Ingredients you will need

Polenta

Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan.

Ingredients you will need

Polenta

Equipment you will use

Baking Sheet