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Rating: 5/5 (4 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 50 - Change
Nutritional Facts
Servings Per Recipe: 50
Amount Per Serving
Calories 23
% Daily Value**
Total Fat 1g
2%
Saturated Fat 0g
1%
Unsaturated Fat 0g
Cholesterol 13mg
4%
Sodium 41mg
2%
Total Carbohydrate 3g
1%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
Vitamin A  1%Vitamin C  1%
Calcium  1%Iron  1%
Potassium  1%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bacon and Cheese Polenta Squares

Date Added: December 27, 2017

Ingredients:

1/8 Teaspoon Pepper
1/4 Teaspoon Salt to taste
1 Cup Chicken Broth
1/2 Cup Yellow Cornmeal
1 Tablespoon Butter or margarine
1 Onion Chopped
2 Jalapeno Peppers
2 Slices Bacon Cooked And Crumbled
2 Tablespoons Cilantro Chopped
2 Eggs Beaten Slightly
1/2 Cup Corn
1/4 Cup Cheddar Cheese
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Directions:

1. Preheat oven to 400.

2. Line an 8" baking pan with foil. Grease foil.

3. Bring margarine and stock to a boil in a medium saucepan over medium heat.

4. Gradually pour in cornmeal, stirring constantly.

5. Add jalapeno, onion, salt and pepper. Cook, stirring over medium heat 5 minutes or until thick.

6. Remove from heat; stir in bacon, cilantro, eggs and corn.

7. Spoon into prepared pan. Sprinkle with cheese.

8. Bake 12 minutes or until cheese is bubbly.

9. Remove from oven; let stand 5 to 10 minutes before cutting. Cut into 1" squares.

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Dietary Notes:
This recipe is very low-sodium with 41.46mg per serving, low-fat with 1g per serving, low-saturated fat with 0.46g per serving, low-cholesterol with 12.5mg per serving and low-calorie with 23.28 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, MSG, Poultry, Cheese, Corn, Beef, Cilantro, Onion allergies.
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