Polenta Cups
Nb persons: 0
Yield: Makes about 50 cups
Preparation time:
Total time:
Source: Cooking for Company, 2003
| These are good to have on hand in the freezer. They are also very sturdy, especially useful at a picnic for guests to build their own from a selection of fillings. The Polenta Cups can be used at room temperature or filled and reheated for a warm recipe. | |
| Polenta Cups: | |
| 6 oz. | cream cheese |
| 1/4 c. | freshly grated Parmesan cheese |
| 1 c. (2 sticks) | unsalted butter, cut into chunks |
| 1/2 c. + 2 Tb. | chicken broth |
| 1/4 tsp. | salt |
| 1/4 tsp. | cayenne pepper |
| 1/4 tsp. | ground cumin |
| 2 Tb. | minced shallots or fresh herbs |
| 1 c. | all-purpose flour |
| 2 c. | cornmeal |
| Grilled Shrimp Filling: | |
| 1 lb. | peeled and deveined shrimp |
| 3 Tb. | lemon juice |
| 2 Tb. | olive oil |
| 1 Tb. | minced garlic |
| Avocado-Chipotle Salsa: | |
| 1 1/4 c. | diced ripe avocado |
| 1/2-1 tsp. | minced canned chipotle chiles |
| 1 1/2 c. | diced mango or papaya |
| 1 | orange, peeled and segmented, juice reserved |
| 1/2 c. | minced red onion |
| 4 tsp. | minced serrano chile |
| 1/2 c. | chopped fresh cilantro |
| 1/2 c. | red bell pepper slivers |
| 1/4 tsp. | ground cumin |
| 1 tsp. | sugar |
| 1 tsp. | kosher salt |
| 1/4 tsp. | white pepper |
1. Put the cream cheese, Parmesan, butter, chicken broth, spices and shallots in a food processor and pulse to combine. Add the flour and pulse to blend. Add the cornmeal and process until the dough forms a soft ball.
2. Spray the cups of a mini muffin pan with cooking spray. Use your hands to pinch off walnut-size pieces of dough and roll into 3/4" balls. Place each ball in a muffin cup and use your thumb to press the ball evenly into the bottom and sides of the muffin cup. They can be baked at this stage or chilled and baked up to 1 day later.
3. Preheat the oven to 350 degrees. Bake 22-25 minutes, until golden on the edges and pulling away from the muffin pan. Let cool.
Grilled Shrimp Filling: Marinate 1 lb. medium, peeled and deveined shrimp in 3 Tb. lemon juice, 2 Tb. olive oil and 1 Tb. minced garlic for 30 minutes. Remove the shrimp from the marinade and grill or broil until pink, about 4 minutes. Set aside. Fill each cup with 1 tsp. of the Avocado-Chipotle Salsa or your favorite salsa. Top with one shrimp, halved lengthwise, and sprig of cilantro.
Avocado-Chipotle Salsa: Combine all ingredients in a medium bowl. Makes about 3 1/2 cups.
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