Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Water |
| 1 teaspoon | Salt |
| 1 cup | Polenta |
| ½ cup | Unsalted butter |
| 1 cup | Olive oil |
| 6 cups | Red bell pepper |
| 3 tablespoons | Garlic |
| 2 tablespoons | Fresh oregano |
| ¼ teaspoon | Salt |
| ¼ teaspoon | White pepper |
| 3 drops | Liquid hot pepper sauce |
| 3 | Egg yolk |
| 4 ounces | Ricotta cheese |
| 2 tablespoons | Mozzarella cheese |
| 2 tablespoons | Parmesan cheese |
COMBINE WATER AND SALT IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME BRING TO A BOIL AND SLOWLY ADD POLENTA HEAT AND STIR FOR 20 MINUTES REMOVE FROM HEAT STIR IN BUTTER, A SPOONFUL AT A TIME COOL TO THE TOUCH PLACE 2 TABLESPOONSFUL INTO EACH OF 24 MUFFIN CUPS OR TARTLET TINS PRESS EVENLY UP THE SIDES ALLOW TO COOL UNTIL FIRM, DO NOT REFRIGERATE HEAT HALF OF THE OLIVE OIL IN A SKILLET, OVER A MEDIUM FLAME ADD PEPPERS, GARLIC, AND OREGANO COVER AND COOK FOR 15 MINUTES REMOVE FROM HEAT SEASON WITH SALT, PEPPER, AND HOT PEPPER SAUCE TO TASTE TRANSFER TO A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE STRAIN THROUGH A SIEVE OR CHINOIS WHISK IN REMAINING OLIVE OIL, THEN EGG YOLKS AND RICOTTA SPOON INTO SHELLS TOP WITH MOZZARELLA AND PARMESAN CHEESES BAKE @ 400 DEGREES FOR 20 MINUTES REMOVE FROM OVEN AND COOL SLIGHTLY REMOVE FROM TINS ARRANGE ONTO A SERVING PLATTER GARNISH AS DESIRED SERVE WARM Submitted By DAN KLEPACH On 08-20-95