Polenta Appetizers Recipes

Steps:

• In a large heavy saucepan, bring the broth, milk 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. Stir in cheese., Spread into a greased 11x7-in. baking dish. Cool to room temperature, about 30 minutes. Cut polenta into 16 pieces, then cut each diagonally in half to make 32 triangles; place on a greased baking sheet. Bake at 350° for 12-15 minutes or until light golden brown., For mushrooms, saute mushrooms in oil and butter until tender. Add the garlic, thyme, salt and pepper; cook 1 minute longer. Add wine and lemon juice; cook and stir until liquid is almost absorbed., Top each triangle with 1-1/2 teaspoons mushrooms; sprinkle appetizers with cheese. Serve warm.,

Steps:

• Preheat oven to 350° degrees F.
• Bring the water, milk and butter to a boil in a 3-quart saucepan.
• With a wire whisk, stir in the cornmeal and onion soup mix.
• Simmer uncovered, stirring constantly, for about 20 minutes or until thickened.
• Stir in corn and peppers.
• Spread the mixture in a lightly greased 9-inch square baking pan and sprinkle with the cheese.
• Bake in 350° degree oven for about 20 minutes.
• Let stand until cool and firm.
• When cool, cut into triangles.
• (cut into larger squares and cut squares in half to form triangles).
• At this point it can be refrigerated or frozen.
• When ready to serve, place on cookie sheet and reheat in oven or place on grill to heat until hot and a little crispy.