Try this Confetti Polenta Cups recipe, or contribute your own.
Suggest a better descriptionPreheat 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 by: Appetizers and Small Meals by Mable Hoffman Posted to brand-name-recipes by Meg Antczak
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 29 | ||
Calories from Fat: 10 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 43.6mg | 2 % | |
Potassium 37.8mg | 1 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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