It might be cheating to use these for a muffin post since they're more of a main course, but I needed a little break from all the baked goods. I made the polenta following the "Soft Broccoli Polenta" recipe from Appetite for Reduction. After the polenta was cooked, I scooped it into oiled muffin tins, topped it with some sliced seitan, and broiled it at 475 degrees for about 8 minutes. These were creamy and delicious, and cute to boot.
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