Personal Polenta Pizza Cups

Packaged corn bread mix forms the base for these mini-polenta pizzas--just top with plenty of cheese and your favorite toppings.

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Ingredients:

• Crust:
• 1 8 1/2 ounce pkg cornbread mix
• 1 large egg
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• Topping:
• Assortment of diced pepperoni, ham mushrooms, bell peppers and other vegetables
• 3/4 cup prepared tomato based pasta sauce
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 8 ounce package (2 cups) Italian shredded cheese blend

Method

Preheat oven to 375 degrees. Line muffin tin with 12 liners; set aside. In medium bowl, mix cornbread mix, egg, milk and Parmesan cheese together. Divide mixture evenly among 12 muffin tins. Sprinkle ingredients such as pepperoni or veggies over crust to your liking. Top sausage with 1 tablespoon of pasta sauce and a dollop of cheese; repeat in remaining tins. Bake for 20 minutes or until crust is firm and cheese is bubbly and golden on top.

Notes: Perfect for kids. Add any toppings you like.

Number of servings: 6

Submitted By: frogifer4183908
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