Mini Mediterranean Munchers

Ingredients

• Polenta Cups

• 1/2-tube (16 to 18 ounce) prepared polenta
• 2 tablespoons fresh grated Parmesan cheese

• Filling

• 2 teaspoons extra virgin olive oil
• 1/3 cup chopped red onion
• 1/3 cup chopped brown button mushrooms
• 1 cup packed rough chopped baby spinach
• 1 teaspoon minced garlic
• 1/2 teaspoon Herbes de Provence
• 2 tablespoons chopped soft sun-dried tomatoes
• 2 large egg whites, room temperature
• 1 ounce soft goat cheese, room temperature
• 1/2 teaspoon smoked paprika

Instructions

1. For Polenta Cups: Preheat oven to 400F. Crumble the half tube of polenta into a medium microwave proof bowl, microwave on high 15 seconds just to soften. Stir parmesan cheese into polenta until mixture is smooth. Spoon about 2 teaspoonfuls into each cavity of a 24 count non-stick mini muffin tin. Using thumb make an indentation in center of each, pressing into sides and bottom to form mini cups.
2. For Filling: Heat oil in a medium non-stick skillet over medium-high, add onion and mushroom; saute mixture for 4 minutes then add spinach, garlic and Herbes de Provence, saute until spinach wilts. Stir in sun-dried tomatoes, remove skillet from heat to cool. In a large bowl whisk egg whites and goat cheese to blend, stir in spinach mixture. Spoon filling into polenta cups, sprinkle tops with paprika. Bake polenta cups in center of oven at 400F. until golden and filling is set about 12 to 14 minutes.