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1
boil 16 ounces of water for polenta.
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2
once water comes to a boil, add 8 ounces of polenta.
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3
cook polenta until it turns into a porridge consistency, somewhat thick.
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4
add 2 tablespoons of vegetable oil to a frying pan, heat until oil is hot, if you drop a drop of water in the pan and it sizzles, the pan is hot and ready.
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5
brown your ground turkey (for about 20 -22 minutes) over a low to medium heat, until no longer pink, once finished cooking, drain the grease from the ground turkey.
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6
add your sweet corn to the pan, give it a stir, add your mined garlic, and your 2 tablespoons of A1 sauce, give it a stir, for about 3 minutes.
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7
get out a 12 count muffin pan, and a 6 count muffin pan, lightly spray each muffin pan with non-stick cooking spray, fill all the muffin pan with the raw puff pastry dough, once you have molded the raw puff pastry dough in the muffin pan to fit the muffin pans, give each muffin a fill of the ground turkey mixture.
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8
cook the instant mashed potatoes according to instructions, once the mashed potatoes are cooked, spoon the mixture over the ground turkey mixture, you will be layering each ingredient.
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9
Pour the polenta mixture on top of each individual muffin tin, bake at 350 degrees for 24 minutes.
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10
Once everything has baked for 24 minutes, let cool for about 5 minutes, and take one out and serve to your family immediately while still nice and hot!
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11
Enjoy your A1 Ground Turkey Cupcakes with Polenta Frosting A1!
