Ingredients

Makes about 40 canapés

　　4 cups water

　　1 1/4 teaspoons salt

　　1 cup instant polenta

　　2 large shallots

　　1 large garlic clove

　　3 cups arugula leaves

　　1 teaspoon olive oil

　　1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

　　

Step 1

Line an 11- by 7-inch baking pan with foil, leaving a slight overhang on all sides.

　　

Step 2

In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking. Cook polenta over low heat (it should be barely boiling), stirring constantly, until very thick, about 10 minutes. Spread polenta evenly in pan.

　　

Step 3

Separately mince shallots and garlic and chop arugula. In a non-stick skillet cook shallots in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic, arugula, and salt to taste and cook, stirring, a few seconds, or until arugula is just wilted. Spread arugula mixture evenly over polenta and cool to room temperature. Chill polenta, covered, until firm, at least 2 hours, and up to 1 day.

　　

Step 4

Preheat oven to 400°F.

　　

Step 5

Sprinkle arugula topping evenly with Parmesan, pressing gently to make it adhere, and, using foil, transfer polenta to a cutting board. Cut polenta lengthwise into thirds and cut strips crosswise into 3/4-inch-wide canapés. Arrange canapés on a large baking sheet and bake in upper third of oven 10 minutes, or until just heated through. Change oven setting to broil and broil canapés 2 minutes, or until tops just begin to brown.

　　

Step 6

Serve canapés warm or at room temperature.

　　

Nutrition Per Serving

Each canapé about 19 calories and 0.5 gram fat (about 24% of calories from fat).

　　#### Nutritional analysis provided by Gourmet