4 c Water 1/4 ts Salt
1 ts Salt 1/4 ts White pepper
1 c Polenta 3 dr Liquid hot pepper sauce
1/2 c Unsalted butter 3 Egg yolk
1 c Olive oil 4 oz Ricotta cheese
6 c Red bell pepper 2 tb Mozzarella cheese
3 tb Garlic 2 tb Parmesan cheese
2 tb Fresh oregano
COMBINE WATER AND SALT IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL AND SLOWLY ADD POLENTA HEAT AND STIR FOR 20 MINUTES
REMOVE FROM HEAT STIR IN BUTTER, A SPOONFUL AT A TIME COOL TO THE
TOUCH PLACE 2 TABLESPOONSFUL INTO EACH OF 24 MUFFIN CUPS OR TARTLET
TINS PRESS EVENLY UP THE SIDES ALLOW TO COOL UNTIL FIRM, DO NOT
REFRIGERATE HEAT HALF OF THE OLIVE OIL IN A SKILLET, OVER A MEDIUM
FLAME ADD PEPPERS, GARLIC, AND OREGANO COVER AND COOK FOR 15 MINUTES
REMOVE FROM HEAT SEASON WITH SALT, PEPPER, AND HOT PEPPER SAUCE TO
TASTE TRANSFER TO A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE STRAIN
THROUGH A SIEVE OR CHINOIS WHISK IN REMAINING OLIVE OIL, THEN EGG
YOLKS AND RICOTTA SPOON INTO SHELLS TOP WITH MOZZARELLA AND PARMESAN
CHEESES BAKE @ 400 DEGREES FOR 20 MINUTES REMOVE FROM OVEN AND COOL
SLIGHTLY REMOVE FROM TINS ARRANGE ONTO A SERVING PLATTER GARNISH AS
DESIRED SERVE WARM
Yields
12 servings
