Smoked Salmon And Cream Cheese On Polenta

2013-06-20

Cuisine: American
Course: Appetizers and Snacks
Skill Level: Easy

Servings : 12

This unusual base presents a texture different from normal

Ingredients

non stick vegetable oil spray
4 cups canned vegetable broth
1/2 tsp salt
1 cup yellow corn meal
1 cup chopped green onions
olive oil
6 oz smoked salmon, thinly sliced
12 large teaspoons whipped cream cheese
2 tsp grated lemon peel
capers

Method

Step 1

Spray a 9X9 inch baking pan with vegetable oil spray. Bring broth to boil in heavy medium saucepan. Add salt. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, whisking constantly, about 10 minutes. Remove form heat. Stir in green onions. Season generously with pepper. spread polenta evenly in prepared dish. Refrigerate until cold, about 1 hour. (can be prepared a day ahead. Cover and refrigerate)

Step 2

Preheat broiler. Line baking sheet with foil. Lightly brush foil with olive oil. Using 1 1/2 inch round scalloped cookie cutter, cut 12 rounds form polenta. Arrange polenta rounds on baking sheet. Broil until golden brown, watching closely to avoid burning, about 3 minutes. Cool polenta 10 minutes

Step 3

Transfer polenta to plates. Top each with smoked salmon. Place 1 generous teaspoon cream cheese atop each and sprinkle with grated lemon peel.

Step 4

Garnish with capers and serve