Polenta Bites

Halloween cookie cuttersMost Halloween treats are sweet, but you can also celebrate the holiday with more healthful savory dishes. 

Sweet potatoes (or pumpkin) give today’s recipe its orange hue. Use small Halloween cookie cutters (right) to create a kid-friendly side dish that’s rich in vitamin A. 

All of the ingredients should be available at a well-stocked natural and organic food store. 

Editor’s Note: Turn leftover polenta scraps into croutons. Simply toss with olive oil, and pan-fry until golden brown. Drain on paper towels.

Halloween Polenta Bites

Makes about 4 dozen treats

1 cup chicken stock
1 cup milk
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 cup cooked, puréed sweet potatoes or pumpkin
1 cup cornmeal
1/2 package (4 ounces) cream cheese, cubed

  1. Spray 9” x 13” baking pan with nonstick spray.
  2. In large saucepan, combine chicken stock, milk, salt, pepper, garlic powder and nutmeg; bring to a boil.
  3. Stir in puréed sweet potatoes or pumpkin; bring back to boil.
  4. While constantly whisking, add cornmeal in a slow, steady stream, making sure there are no lumps. Reduce heat, and continue stirring until thick, about 3 minutes.
  5. Stir in cream cheese; stir until melted and smooth.
  6. Pour into prepared baking pan. Let set at room temperature at least 1 hour, or refrigerate for longer.
  7. Cut into shapes with cookie cutters. Serve. 

Recipe and photos courtesy of Wilton Enterprises