Cheesy Apple Polenta Bites

Looking for a make-ahead appetizer? Then check out these cheesy apple polenta bites - the perfect snack to serve a crowd.

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  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 9
  • servings 72
 

Ingredients

1
cup yellow cornmeal
1
cup cold water
2 3/4
cups boiling water
1
teaspoon salt
2
tablespoons grated onion
1
tablespoon chopped fresh or 1 teaspoon dried sage leaves
1
cup shredded Cheddar cheese (4 ounces)
1
small unpeeled apple
Juice of 1 medium lemon (2 to 3 tablespoons)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Line square baking dish, 8x8x2 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, sage and 1/2 cup of the cheese. Cook uncovered 5 minutes, stirring occasionally; remove from heat.
  • 2 Spread cornmeal mixture (polenta) in baking dish. Cover and refrigerate at least 12 hours until firm.
  • 3 Heat oven to 400º. Grease jelly roll pan, 15 1/2x10 1/2x1 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 uncovered about 15 minutes or until golden brown.
  • 4 Cut apple into thin slices. Cut slices into fourths. 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.
  • 1 Line square baking dish, 8x8x2 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, sage and 1/2 cup of the cheese. Cook uncovered 5 minutes, stirring occasionally; remove from heat.
  • 2 Spread cornmeal mixture (polenta) in baking dish. Cover and refrigerate at least 12 hours until firm.
  • 3 Heat oven to 400º. Grease jelly roll pan, 15 1/2x10 1/2x1 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 uncovered about 15 minutes or until golden brown.
  • 4 Cut apple into thin slices. Cut slices into fourths. 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.

EXPERT TIPS

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Expert Tips

Use purchased polenta, and eliminate the preparation step in this recipe. Simply slice polenta, cut slices into fourths and bake as directed.

Make and chill the polenta, cut into triangles and place in jelly roll pan. Slice apple, and dip into lemon juice. Cover and refrigerate polenta and apple slices separately up to 4 hours. Assemble and bake as directed.

Arrange Cheesy Apple Polenta Bites on a colored serving plate, and garnish with fresh sage leaves and shaved fully cooked ham on the side.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
20
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
40mg
40%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Iron
0%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.