BACON AND CHEESE POLENTA SQUARES
Source: Appetizers and Small Meals by Mable Hoffman
Makes 50 Servings

1 tbsp butter or margarine
1 cup chicken broth
1/2 cup yellow cornmeal
2 jalapenos
1 small onion; chopped
1/4 tsp salt
1/8 tsp pepper
2 slices bacon, cooked and crumbled
2 tbsp cilantro, chopped
2 eggs, beaten slightly
1/2 cup whole kernel corn
1/4 cup cheddar cheese

Preheat oven to 400 degrees F. Line an 8-inch 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-inch squares.