Polenta Squares

Yield: 100 squares (1 serving = 5 squares)
Source: Adapted from Martha Stewart Show
Comments from Licia (who adapted the recipe): These Polenta Squares were served as appetizers at Joan's Birthday Bash. If cut into larger squares, they can make a nice meal with a salad.


1/2 cup polenta, instant
2 cups water
2 chicken broth cube
12 ounces goat cheese
1 pound mushrooms
1 large red bell pepper
2 Tablespoons whipping cream, light
cooking spray
1 small can olives, small


  1. Spray an 18 x 13-inch cookie sheet with rims with cooking spray. Boil water and add chicken broth cube, stirring until well dissolved. Add polenta in a stream. Stirring constantly, cook over medium heat until all the liquid is absorbed. Pour into the cookie sheet and spread evenly into a thin layer. Set aside to cool, then refrigerate for at least 2 hours until completely set.
  2. Brush and slice the mushrooms. Slice the red bell pepper into thin strips. In a shallow pan, spray cooking spray and cook the mushrooms and red bell pepper very quickly. Using the pulse button on a food processor, process the goat cheese and the mushrooms and bell pepper mixture until reduced to fine texture (not pureed).
  3. Slice the polenta through the middle. Spread the goat cheese/mushroom mixture on one half of the polenta, then top with the second half, smooth side up. Cut in long strips (1 inch wide) then in squares (1 inch). At this point, squares can be put on a baking sheet and frozen.
  4. Preheat oven to 350 degrees. Reheat the polenta squares in middle of the oven for 10 minutes until hot. Slice olives. Decorate the top of each square with an olive ring and a little strip of red bell pepper.


Healthy Units: 2 per serving (5 squares)
90 Calories; 7g Fat (65.9% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 178mg Sodium.

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