Recipes

6 polenta cakes (recipe follows)

4 oz. sliced Muenster cheese  - [six 3/4 oz pieces]

4 oz. shaved Bar-S Ham - [six 3/4 oz pieces]

4 tsp. Garden Club Apricot Preserves

Fry the polenta cakes in a little bit of butter, browning on both sides. Top each cake with a slice of shaved ham, folded to fit the top. Top each of those with a slice of Muenster cheese, and let melt over the sides. Remove from heat and top with a dollop of apricot preserves.                                             

Serve. Makes 6 hors d'oeuvres.                                                          

Polenta Cakes:

¾ cup Hiland Whole Milk

3 1/3 cups chicken broth

1 tsp. soy sauce

½ cup Shawnee Mills Cornmeal

1 tsp. Hiland butter

Combine the milk, chicken broth and soy sauce and bring to a boil. Reduce heat to a gentle simmer. Add the cornmeal, a little at a time, whisking constantly, until all the cornmeal has been added. Continue cooking, stirring continuously for 5 minutes. Remove from heat and stir in butter. Season to taste with salt and pepper. Transfer to a greased baking pan, spreading so that the polenta is about 1/2" thick.

Refrigerate and let cool for 2 hours, or until firm. Cut into 6 circular discs.

Filed Under

• Appetizers, Dips and Snacks