1. Cook instant polenta in salted water according to package instructions. 2. Mix in ground nutmeg, butter and parmesan cheese. 3. Remove from stove top and let sit for 2 minutes. 4. Pour into a greased, rectangular casserole dish. The polenta should be about 1 inch thick in the dish. 5. Cover and refrigerate the casserole dish overnight or atleast until set and well-chilled. 6. When polenta is set, cut polenta into 1 inch cubes. 7. Gently remove polenta cubes from casserole dish. 8. 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. 9. Drain artichoke hearts and sun-dried tomatoes on papertowels. 10. To assemble appetizers:. 11. Add a piece of salami to each toothpick. 12. Then put a sun-dried tomato on each toothpick. Cut larger tomatoes in half or in quarters, if needed. 13. Top off with an artichoke heart. Artichoke hearts can also be halved or quartered, if needed. 14. Arrange attractively on a platter before serving. 15. Keep refrigerated until serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
