Polenta and Cheese Mini-Muffins (Gluten-Free)

Pre-heat oven to 350°F
1 ½ cups water or stock
½ cup whole grain cornmeal
2 beaten eggs
½ cup shredded cheddar cheese or goat cheddar
½ cup yogurt or goat/sheep yogurt
¼ cup shredded cheddar cheese or goat cheese (for garnish)
salt and pepper

Bring water or stock to a boil on the stove. Slowly add cornmeal into boiling water or stock, stirring continuously with whisk to remove lumps. Thicken by cooking over medium heat for 5 minutes, stirring constantly. Remove from heat. Stir in the beaten eggs, ½ cup cheese and yogurt. Spoon into greased or lined muffin cups. Sprinkle ¼ cup cheese on top of muffins. Bake 18-20 minutes until firm. Let cool slightly before removing from pan. Serve with tomato sauce.
Variation: Add a little mashed beans to the mixture before baking.

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