Tasty, moist and soft with the sweetness of the tomato, a hint of chilli and lots of sharp mature cheddar, our Savoury Polenta Muffins are a perfect sidekick to soups, stews or as a snack on their own! These Gourmet Cheesy Muffins (or cornbread muffins for my American friends) are moreish and filling, so perfect to pack in your lunch boxes or picnics!
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What Is Polenta?
A staple food of Italian peasants, polenta is made from yellow maize. It is sometimes known as cornmeal and can be ground fine or coarse. Polenta itself does not contain any cholesterol and is often a healthier substitute for creamy mashed potato or deep-fried potato chips. However, to taste better, polenta is normally flavoured with butter and cheese, which makes it a lot less innocent.
Soft polenta is often served as a side dish (it's like creamy porridge). However, it can also be made thicker, then set firm and cut into chips (our polenta chips recipe, here). Another great use for polenta is to make tart/pizza bases or to make cornbread and cakes. This is a great choice for people who avoid gluten.
Recipes Using Polenta
Do you have some polenta left and are not sure what to do with it? We have you covered! Here are some of our favourite things to make:
Ingredients and Substitutes
- butter: salted or unsalted - you choose! This savoury muffin recipe uses melted butter, but make sure to cool it down slightly before adding to other ingredients.
- polenta: we use instant (easy-cook) polenta, it can also be substituted with medium cornmeal.
- plain flour: also known as all-purpose flour. Use gluten-free flour if required.
- baking powder: not to be confused with baking soda (bicarbonate of soda).
- egg: medium in the UK, large eggs in the US.
- natural yoghurt: or Greek yoghurt, sour cream or creme fraiche.
- Cheddar cheese: sharp and mature. You may replace it with parmesan cheese if you wish.
- sundried tomatoes: in oil, drained and chopped.
- red chilli: substitute with green chilli or chilli flakes.
- spring onions: substitute with fresh chives.
Method: How To Make The Best Savoury Corn Muffins?
1. Preheat the oven to 180°C Fan. If you're using 12-hole muffin tins, grease them very well with butter or cooking spray. I prefer to use silicone cupcake moulds, as these muffins can really stick.
2. Mix polenta, flour, baking powder and a pinch of salt in a large mixing bowl. Mix in the grated cheddar (reserve a small handful for the top), finely sliced spring onions and chilli.
3. In a separate bowl lightly beat the egg. Add melted butter and natural yoghurt and whisk together.
4. Pour the wet ingredients into the dry ingredients and fold them together. Add the chopped sun-dried tomatoes.
5. Divide between the muffin cases (I get 8 muffins out of the mixture), then top with the remaining cheddar.
6. Bake the savoury polenta muffins for 20-25 mins. They will not puff up too much but should be crispy on top and very moist inside!
7. Leave the cornmeal muffins in the muffin trays for a few minutes before turning them out! These cheesy polenta muffins are best served slightly warm!
Recipe FAQs
Yes, this particular recipe does contain gluten. If you want a gluten-free polenta muffin, substitute plain flour with gluten-free flour.
Some claim that cornmeal is the ingredient that is used to make polenta (the final dish), but this isn't always correct. What is known as cornmeal in the US is normally labelled as polenta in the UK (and most of Europe). What you need in this gourmet savoury muffins recipe is either easy-cook polenta or medium cornmeal for this recipe - they both look like yellow coarse (ish) flour.
Other Flavours for Savoury Corn Muffins
If the combination of cheese, sundried tomatoes and spring onions doesn't float your boat, here are some of our other ideas to use in this Polenta Muffins recipe.
- Small pieces of crispy bacon and spring onion or fresh chives.
- Corn kernels, lime zest and fresh coriander.
- Parmesan and lavender (yes, that's right!)
Reader Review
"These are so delicious! Tastes better than buying from the bakery!"
⭐⭐⭐⭐⭐
What To Serve Polenta Muffins with?
- First of all, they are absolutely amazing on their own. The next day, I cut them in half, spread some butter and wrap them in foil for Seb to take to work as a savoury snack.
- A great recipe to serve with a bowl of soup. We love them with something simple, like leek and potato soup, carrot or simple pea soup.
- For an ultimate 'corn feast', serve our Polenta Muffins with our Vegan Sweetcorn Chowder.
Storage
We don't recommend making a double batch of these muffins if you're not going to eat them all - they are truly the best on the day that they are baked! But if you do have leftovers, store them in an airtight container at room temperature for 1-2 days.
Other Savoury Bakes
Have a look at various other ideas for bread and savoury bakes below:
- Sourdough Chilli & Cheese Tear & Share Bread
- Feta and Sundried Tomato Sourdough Bread
- Cheese Scones
- Simple Naan Bread
Savoury Polenta Muffins
Equipment
Ingredients
- 40 g (3 tablespoon) butter melted, plus extra for greasing
- 60 g (⅓ cups + 1 tbsp) polenta
- 50 g (⅖ cups) plain flour
- 1 teaspoon baking powder
- 1 egg
- 190 ml (⅘ cups) natural yoghurt or Greek Yoghurt
- 70 g (2.47 oz) mature Cheddar coarsely grated
- 60 g (2.12 oz) sundried tomatoes in oil drained and chopped
- 1 red chilli finely chopped
- 2 spring onions thinly sliced
Instructions
- Preheat the oven to 180°C Fan.
- If you're using a 12-hole muffin tin, grease it very well with butter. I prefer to use silicone cupcake moulds, as these muffins can really stick.
- Mix polenta, flour, baking powder and a pinch of salt in a bowl. Mix in the grated cheddar (reserve a small handful for the top), finely sliced spring onions and chilli.
- In a separate large bowl lightly beat the egg. Add melted butter and natural yoghurt and whisk together.
- Pour into the dry ingredients and fold them together. Add the sun-dried tomatoes.
- Divide between the holes of the muffin tin (I get 8 muffins out of the mixture), then top with the remaining cheddar.
- Bake for 20-25 mins. They will not puff up too much but should be crispy on top and moist inside.
Video
Nutrition
Holley says
These are so delicious! Tastes better than buying from the bakery!
Ieva says
Absolutely! Homemade is always the best! 🙂
Sisley White - Sew White says
I have so many random packets of polenta I didn't know what to do with and now I'm buying more as I've used them to make these. So tasty. The chilli really made it for me.
Ieva says
I used to struggle so much to come up with recipes using polenta, but as long as you add enough flavour, polenta tastes amazing!!! So glad yo enjoyed these 🙂
Rhonda Davis says
I used roasted capsicum instead of the tomatoes and it was delicious. Served with soup and everyone loved them
Ieva says
That's a great idea! Glad you enjoyed them 😀
Andrea says
Had no idea you could use polenta to make muffins. I'm intrigued by these savory muffins and can't wait to try them.
Ieva says
Thanks, Andrea! Really hope you love them as much as we do!
Cara says
I totally hear you about being underwhelmed by polenta at first. Now I know how to make it properly and how versatile it is, I make it constantly. These muffins are hitting my rotation! Delicious.
Ieva says
Thanks, Cara! So lovely to hear your feedback!
PM says
Excellent recipe. Have been making for a couple of years now. Thanks so much! Is there any way to freeze them?
Ieva Greber says
Thank you so much! I’m really glad you liked them.
They can definitely be frozen, but I do find they turn a little drier after defrosting. The best way is to wrap each muffin individually in cling film, pop them into an airtight container or freezer bag, then thaw and gently warm them in the oven, covered with foil to stop them drying out further.
But as with most bakes, they’re at their very best when freshly made 🙂