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Mediterranean Polenta Cups

Total Time

Prep: 40 min. + chilling Cook: 5 min.

Makes

2 dozen

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.
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Ingredients

  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup yellow cornmeal
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 plum tomatoes, finely chopped
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh basil
  • 1 garlic clove, minced

Directions

  1. 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.
  2. 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.
  3. 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

1 each: 26 calories, 0 fat (0 saturated fat), 1mg cholesterol, 62mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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