For polenta triangles: 3 cups water 1 cup polenta 2 teaspoons salt
1/4 cup cream cheese, softened 4 ounces gf smoked salmon 1 shallot, minced 2 teaspoons fresh dill, minced Salt & freshly ground black pepper 4 ounces gf smoked salmon 1 cup large cherry tomatoes, sliced 1/4 cup red onion, sliced Fresh dill sprigs for garnish
In a medium saucepan, over high heat, bring water to a boil. Add salt, and in a steady stream add cornmeal, stirring vigorously. Cook and stir for 10 minutes, until polenta is smooth and leaves sides of pan.
Transfer hot polenta to a baking dish large enough to hold polenta spread to 1/2" thickness. Spread polenta in dish and let cool and then refrigerate until firm.
In a small bowl, combine cream cheese, shallots, and minced dill. Season to taste with salt and freshly ground black pepper.
Unmold polenta and cut into squares; then cut each square into two triangles.
Place triangles on a baking sheet; brushing top & bottom of each with olive oil.
Broil for 5 minutes; turn each piece over and broil other side for another 5 minutes.
Spread a small amount of cream cheese mixture on each polenta triangle. Top with smoked salmon, a slice of tomato and a slice of red onion. Garnish with a sprig of dill.