Title: Confetti polenta cups
 Categories: Appetizers, Posted
      Yield: 24 Servings
 
  1 1/4 c  Chicken Stock
    1/2 c  Yellow Cornmeal
    1/4 c  Red Bell Pepper; Chopped
      2 tb Green Onion; Chopped
      1 ts Dijon Mustard
    1/4 ts Salt
    1/8 ts Pepper
    3/4 oz Cheddar Cheese; Shredded
      2    Eggs; Beaten Slightly
    1/2 c  Sour Cream
 
  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 1/2 cup cheese. Combine eggs and sour
  cream; stir into cooked cornmeal mixture. Spoon mixture into prepared
  muffin cups. Sprinkle with remaining 1/4 cup cheese. Bake 20 minutes
  or until firm. Let stand in pan about 5 minutes. Serve warm.
  
  Recipe