Confetti polenta cups

24 Servings

Ingredients

Quantity Ingredient
1¼ cup Chicken Stock
½ cup Yellow Cornmeal
¼ cup Red Bell Pepper; Chopped
2 tablespoons Green Onion; Chopped
1 teaspoon Dijon Mustard
¼ teaspoon Salt
⅛ teaspoon Pepper
¾ ounce Cheddar Cheese; Shredded
2 Eggs; Beaten Slightly
½ cup Sour Cream

Directions

Preheat oven to 350. Grease 24 miniature muffin cups. Bring stock to a boil in a medium saucepan. Gradually stir in cornmeal, stirring constantly.

Cook, stirring constantly, over medium heat 4 minutes or until very thick.

Remove from heat. Stir in bell pepper, green onion, mustard, salt, pepper and ½ cup cheese. Combine eggs and sour cream; stir into cooked cornmeal mixture. Spoon mixture into prepared muffin cups. Sprinkle with remaining ¼ cup cheese. Bake 20 minutes or until firm. Let stand in pan about 5 minutes. Serve warm.

Recipe by: Appetizers and Small Meals by Mable Hoffman Posted to brand-name-recipes by Meg Antczak <meginny@...> on May 06, 1998

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