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Recipe: Cheesy Apple Polenta Bites
Similar Categories: Cheesy, Apple, Polenta, Bites
Serving Size : 72
1 cup yellow cornmeal
1 cup cold water
2 3/4 cups boiling water
1 teaspoon salt
2 tablespoons grated onion
1 tablespoon fresh sage leaves -- chopped
1 cup shredded Cheddar cheese -- (4-ounces)
1 small unpeeled apple
Juice of 1 medium lemon -- (2 to 3 tablespoons)
Fresh sage leaves -- if desired
Shaved fully cooked ham -- if desired
Line square baking dish, 8 × 8 × 2 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, chopped 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 or until firm.
Heat oven to 400º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 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 about 15 minutes until
golden brown.
Cut apple into thin slices. Cut slices into quarters. 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, garnished with sage
leaves and ham.
1 cup yellow cornmeal
1 cup cold water
2 3/4 cups boiling water
1 teaspoon salt
2 tablespoons grated onion
1 tablespoon fresh sage leaves -- chopped
1 cup shredded Cheddar cheese -- (4-ounces)
1 small unpeeled apple
Juice of 1 medium lemon -- (2 to 3 tablespoons)
Fresh sage leaves -- if desired
Shaved fully cooked ham -- if desired
Line square baking dish, 8 × 8 × 2 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, chopped 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 or until firm.
Heat oven to 400º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 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 about 15 minutes until
golden brown.
Cut apple into thin slices. Cut slices into quarters. 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, garnished with sage
leaves and ham.
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