Polenta Blini With Beet Dip

• 1/2 cup self-rising flour
• 2/3 cup polenta
• 1 tsp caraway seeds
• 1 cup low-fat yogurt
• 3/4 cup skim milk
• 1 None egg, lightly beaten
• 1 lb baby beets, cooked
• 1 clove garlic, minced
• 1 tbsp prepared horseradish
• 2 tsp fresh chives, chopped
• 2 tbsp butter

1. Combine flour, polenta and caraway seeds. Add 3/4 cup yogurt, milk and egg. Stir until smooth. Set batter aside for 10 mins, to thicken.
2. Meanwhile, process beets, remaining yogurt, garlic and horseradish until smooth. Season. Transfer to a serving bowl. Sprinkle with 1 tsp chives. Set aside.
3. Working in batches, melt butter in a nonstick frying pan over medium heat. Cook 4 blini (around 2 tsp batter each) for 1-2 mins per side, or until golden brown. Transfer to a wire rack to cool.
4. Serve blinis with beet dip and remaining chives.

flour, polenta, caraway seeds, lowfat yogurt, milk, egg, baby beets, clove garlic, horseradish, fresh chives, butter

Taken from recipes-plus.com/api/v2.0/recipes/25689 (may not work)