Cheesy Apple Polenta Bites

 

1

cup yellow cornmeal

1

cup cold water

2 3/4

cups boiling water

1

teaspoon salt

2

tablespoons grated onion

1

tablespoon chopped fresh or 1 teaspoon dried sage leaves

1

cup shredded Cheddar cheese (4 ounces)

1

small unpeeled apple

Juice of 1 medium lemon (2 to 3 tablespoons)

• 1 Line square baking dish, 8x8x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil. Mix cornmeal and cold water in 2-quart saucepan. Stir in boiling water and salt. Cook about 5 minutes, stirring constantly, until mixture boils and thickens; reduce heat to low. Stir in onion, sage and 1/2 cup of the cheese. Cook uncovered 5 minutes, stirring occasionally; remove from heat.
• 2 Spread cornmeal mixture (polenta) in baking dish. Cover and refrigerate at least 12 hours until firm.
• 3 Heat oven to 400º. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Remove polenta from baking dish, using foil edges to lift. Cut polenta into 6 rows by 6 rows to make 36 squares. Cut each square diagonally to make 2 triangles; place in jelly roll pan. Bake uncovered about 15 minutes or until golden brown.
• 4 Cut apple into thin slices. Cut slices into fourths. Dip apple pieces into lemon juice to keep them from discoloring. Top each triangle with 1 apple piece. Sprinkle remaining 1/2 cup cheese over apple pieces. Bake about 5 minutes or until cheese is melted. Serve warm.