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Mini Polenta Cakes with Mascarpone

Mini Polenta Cakes with Mascarpone

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This recipe for Mini Polenta Cakes with Mascarpone makes unique and delicious side.  It uses only 5 ingredients that are easy to keep on hand- polenta, mascarpone, breadcrumbs, Parmesan cheese and Parmesan Chicken Brodo. Make them ahead of time and use them in place of rice or potatoes.  They also make a great snack on their own.

serves 8 people

Ingredients

cost per recipe: $3.93

The price is determined by the national average.

  • 1/2

    cup dry plain bread crumbs

  • 2

    cups Swanson® Crafted Parmesan Chicken Brodo

  • 3/4

    cup dry instant polenta

  • 1/4

    cup mascarpone, softened

  • 2

    tablespoons grated Parmesan cheese or minced fresh parsley

view nutrition info

How to Make It

Heat the oven to 350°F.  While the oven is heating, spray 24 mini muffin-pan cups with vegetable cooking spray and coat with the bread crumbs (shake off and discard any excess bread crumbs). Heat the broth in a 3-quart saucepan over medium-high heat to a boil.  Gradually add the polenta, whisking constantly.  Cook and whisk for 10 minutes or until the mixture is very thick.  Remove the saucepan from the heat and stir in the mascarpone.  Season to taste. Spoon about 1 tablespoon polenta mixture into each mini muffin-pan cup.  Smooth the tops of the polenta mixture. Bake for 20 minutes or until the cakes are set.  Let the cakes cool in the pan on a wire rack for 10 minutes before removing from the pan.  Serve hot or warm, sprinkled with the Parmesan cheese.
Step 1

Heat the oven to 350°F.  While the oven is heating, spray 24 mini muffin-pan cups with vegetable cooking spray and coat with the bread crumbs (shake off and discard any excess bread crumbs).

Step 2

Heat the broth in a 3-quart saucepan over medium-high heat to a boil.  Gradually add the polenta, whisking constantly.  Cook and whisk for 10 minutes or until the mixture is very thick.  Remove the saucepan from the heat and stir in the mascarpone.  Season to taste.

Step 3

Spoon about 1 tablespoon polenta mixture into each mini muffin-pan cup.  Smooth the tops of the polenta mixture.

Step 4

Bake for 20 minutes or until the cakes are set.  Let the cakes cool in the pan on a wire rack for 10 minutes before removing from the pan.  Serve hot or warm, sprinkled with the Parmesan cheese.

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Made With
Swanson® Crafted Parmesan Chicken Brodo

Swanson® Crafted Parmesan Chicken Brodo

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