Prep 15 mins
Cook 15 mins
I made this appetizer for a garden party recently. They were a hit! The guests gobbled them up. This recipe comes from a women's magazine in Germany, "Meine Familie & Ich". I have translated the recipe from German to English.
- 150 g instant polenta
- 2.46 ml salt
- 4.92 ml ground nutmeg
- 14.79 ml butter
- 50 g grated fresh parmesan cheese
- 425.24 g artichoke hearts, canned
- 50 g sun-dried tomatoes packed in oil
- 100 g salami, sliced
- 60 toothpicks
- Cook instant polenta in salted water according to package instructions.
- Mix in ground nutmeg, butter and parmesan cheese.
- Remove from stove top and let sit for 2 minutes.
- Pour into a greased, rectangular casserole dish. The polenta should be about 1 inch thick in the dish.
- Cover and refrigerate the casserole dish overnight or atleast until set and well-chilled.
- When polenta is set, cut polenta into 1 inch cubes.
- Gently remove polenta cubes from casserole dish.
- You can now brown them briefly in hot butter in a pan, or skip this step (for a lower-fat version) and stick a toothpick into each cube.
- Drain artichoke hearts and sun-dried tomatoes on papertowels.
- To assemble appetizers:.
- Add a piece of salami to each toothpick.
- Then put a sun-dried tomato on each toothpick. Cut larger tomatoes in half or in quarters, if needed.
- Top off with an artichoke heart. Artichoke hearts can also be halved or quartered, if needed.
- Arrange attractively on a platter before serving.
- Keep refrigerated until serving.