Title: Confetti Polenta Cups
Categories: Appetizers, Posted
Yield: 24 Servings

1 1/4 c Chicken Stock
1/2 c Yellow Cornmeal
1/4 c Red Bell Pepper; Chopped
2 tb Green Onion; Chopped
1 ts Dijon Mustard
1/4 ts Salt
1/8 ts Pepper
3/4 oz Cheddar Cheese; Shredded
2 Eggs; Beaten Slightly
1/2 c Sour Cream

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 1/2 cup cheese. Combine eggs and sour cream; stir into cooked cornmeal
mixture. Spoon mixture into prepared muffin cups. Sprinkle with remaining
1/4 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 on
May 06, 1998