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.
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.
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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.
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