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