Bacon and cheese polenta squares
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter Or Margarine |
| 1 | cup | Chicken Broth |
| ½ | cup | Yellow Cornmeal |
| 2 | Jalapenos | |
| 1 | small | Onion; Chopped |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | slices | Bacon; Cooked And Crumbled |
| 2 | tablespoons | Cilantro; Chopped |
| 2 | Eggs; Beaten Slightly | |
| ½ | cup | Whole Kernel Corn |
| ¼ | cup | Cheddar Cheese |
Directions
Preheat oven to 400. Line an 8" baking pan with foil. Grease foil. Bring margarine and stock to a boil in a medium saucepan over medium heat.
Gradually pour in cornmeal, stirring constantly. Add jalapeno, onion, salt and pepper. Cook, stirring over medium heat 5 minutes or until thick.
Remove from heat; stir in bacon, cilantro, eggs and corn. Spoon into prepared pan. Sprinkle with cheese. Bake 12 minutes or until cheese is bubbly. Remove from oven; let stand 5 to 10 minutes before cutting. Cut into 1" squares.
Recipe by: Appetizers and Small Meals by Mable Hoffman Posted to brand-name-recipes by Meg Antczak <meginny@...> on May 06, 1998