Yield: Yields 24 mini muffins
Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The muffins may be baked up to 8 hours in advance. To reheat, wrap in foil and heat in a 350°F oven until warm, 7 to 10 minutes.
I made these and brought them to a party. Warmed them a little before serving. The flavor was good but I really didn't enjoy the grittiness of the polenta. And I don't think other people at the party bit into them and expected that texture. Maybe would try with regular corn meal next time. And goat cheese.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?