BACON AND CHEESE POLENTA SQUARESSource: Appetizers and Small Meals by Mable HoffmanMakes 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.
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