Mini Polenta Cakes with Smoked Salmon

Ingredients

• 1 cup whole-kernel corn frozen thawed
• 0.3 cup nonfat cream cheese softened
• 1  eggs 
• 3  egg whites 
• 1  garlic clove minced
• 0.3 teaspoon ground pepper red
• 1 teaspoon lemon rind grated
• 0.5 cup buttermilk low-fat
• 2.3 cups low-salt chicken broth 
• 2 teaspoons butter 
• 0.3 cup onion chopped
• 0.3 cup parmesan cheese grated
• 2 tablespoons nonfat yogurt plain
• 0.3 teaspoon salt 
• 1 Dash salt 
• 3 ounces cold-smoked salmon cut into 20 (2 x 1/2-inch) strips
• 0.3 teaspoon pepper white
• 1 cup cornmeal yellow

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Combine first 3 ingredients in a large saucepan. Gradually add broth, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 3 minutes or until thickened, stirring constantly.
2. Remove from heat; stir in buttermilk and Parmesan cheese, and set aside.
3. Place the corn and onion in a food processor, and process until corn is coarsely chopped.
4. Combine corn mixture, egg whites, and egg in a large bowl; stir well. Stir in cornmeal mixture, 1/4 teaspoon salt, and peppers.
5. Pour polenta mixture into an 11 x 7-inch baking dish coated with cooking spray, spreading evenly.
6. Bake at 400 for 50 minutes or until browned.
7. Let mixture cool.
8. Cut corn mixture into 20 decorative shapes with a 1 1/2-inch cutter.
9. Remove shapes from baking dish, and arrange on a baking sheet coated with cooking spray. Discard remaining polenta mixture.
10. Bake at 400 for 20 minutes.
11. Combine nonfat cream cheese, yogurt, grated lemon rind, and dash of salt in a small bowl; stir well, and set aside. Spoon about 1/4 teaspoon cream cheese mixture onto each polenta cake. Top each cake with a salmon strip, and garnish with fresh dill, if desired.