Enjoy this warm apple polenta topped with cheese that’s perfect to serve a group.
Cheesy Apple Polenta Bites
- Prep Time 25 min
- Total 1 hr 10 min
- Servings 72
- Ingredients 9
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)
Instructions
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Step1Line 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.
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Step2Spread cornmeal mixture (polenta) in baking dish. Cover and refrigerate at least 12 hours until firm.
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Step3Heat oven to 400°. 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.
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Step4Cut 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.
Nutrition
20
Calories
1g
Total Fat
1g
Protein
2g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 20
- Calories from Fat
- 10
- Total Fat
- 1g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 40mg
- Total Carbohydrate
- 2g
- Dietary Fiber
- 0g
- Protein
- 1g
% Daily Value*:
- Iron
- 0%
- 0%
Exchanges:
Tips from the Betty Crocker Kitchens
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