Polenta Artichoke Cubes

READY IN: 30mins
YIELD: 30 pieces




  • 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.