Makes about 6-8 servings. Difficulty
1/2 cup dry polenta 1 teaspoons unsalted butter 1 large garlic clove, minced 1 cup gf chicken stock 1/4 cup buttermilk 2 Tablespoons parmesan cheese, grated 1/2 cup corn kernels, fresh or frozen (if frozen, thaw) 3 Tablespoons onion, chopped 2 egg whites 1 egg Dash of salt Dash of white pepper Dash of cayenne pepper 2 tablespoons gf cream cheese, softened 1 Tablespoon sour cream 1 teaspoon lemon zest 1-1/2 ounces gf smoked salmon Fresh dill for garnish
Preheat oven to 400 degrees F.
In a medium saucepan, combine polenta, butter, and garlic. Gradually add gf chicken stock, stirring constantly. Bring mixture to a boil; reduce heat and simmer for about 5 minutes or until thickened. Remove from heat and stir in buttermilk and parmesan; set aside.
Coarsely chop corn.
In a medium bowl, combine corn, onions, egg whites, and whole egg. Stir in polenta mixture. Add a dash of salt, white pepper, and cayenne.
Lightly grease a 8"x8" baking pan. Spread polenta mixture in pan to form an even layer. Bake for 50 minutes or until lightly browned.
Cool to room temperature. Cut polenta into small squares. Place squares onto a lightly greased cookie sheet.
Bake at 400 degrees F for about 15 minutes.
In a small bowl, combine gf cream cheese, sour cream, and lemon zest. Adjust seasonings to taste with salt and freshly ground black pepper. Spoon about 1/4 teaspoon of cream cheese mixture on top of each polenta square. Top with a small piece of gf smoked salmon and garnish with fresh dill. Serve immediately.