These salty polenta muffins with green peas stuffing are perfect as a party appetizer! Easy to make and vegetarian, they will be a healthy treat your guests will love.
I don’t know how I came up with the idea to make these muffins. It just popped into my head! I was thinking about polenta and how to make this dish a little bit more sophisticated and the result was these delicious, easy to make polenta muffins.
These polenta muffins are great served as party appetizers and don’t require a lot of cooking. You can use vegan cheese if you want or even tofu. I recommend smoked tofu, my favorite. Since I gave up dairy I’ve been eating it a lot!
So, what do you think about these polenta muffins? Try them and let me know how they turned out. If you want a somewhat different polenta muffins recipe, check out Angie’s! It looks great. Will try soon.
Polenta Muffins with Green Peas and Feta Cheese
These salty polenta muffins with green peas stuffing are perfect as a party appetizer! Easy to make and vegetarian, they will be a healthy treat your guests will love.
Ingredients
- 120g (¾ cup) organic cornmeal
- 120g (1 cup) grated feta cheese
- 8 Tbsps frozen or fresh green peas, 1 Tbsp per muffin
- 1 medium onion, chopped
- a bunch of parsley
- a bunch of green onion or ramps, I used ramps
- sea salt and ground pepper to taste
- sweet paprika
- 1-2 mushrooms, sliced (optional for garnish)
- 1-2 mushrooms, sliced (optional for garnish)
Instructions
- Make polenta. Here’s how: Traditional Romanian Polenta, but use 3/4 cup cornmeal.
- When ready, add chopped parsley, green onion/ramps, 3/4 cup grated feta cheese.
- Grease the muffin tins and pour polenta into them. Place in the fridge. We want them to cool, so the polenta will become stiff.
- Steam the green peas.
- In a small skillet, heat very little olive oil (1/2 tbsp) and add chopped onion. Saute until golden. Add steamed green peas, salt and pepper. Set aside.
- Remove polenta muffins from the muffin tins. Mace a hole in each muffin. Add sauteed green peas and onion. About 1 tbsp per muffin.
- Sprinkle some sweet paprika on top and the remaining grated feta cheese.
- Place on an oven tray and reheat the muffins. They’re best served warm with melted cheese on top.
- Optional: Garnish with grilled mushroom slices, or red bell pepper, tomatoes slices.. anything you want 🙂
Nutrition Information
Yield
8Amount Per Serving Calories 81Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 112mgCarbohydrates 15gFiber 2gSugar 2gProtein 3g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.
N.
Thursday 19th of July 2018
So simple and delicious! Will try it again soon but with cooked lentils, too!
Ruxandra Micu
Thursday 18th of October 2018
Thank you! :) Glad you liked the recipe!
Yury
Saturday 28th of March 2015
Hi Ruxandra, Great recipe! Looks very appetizing and unique.
Yury
Ruxandra
Tuesday 31st of March 2015
Hi Yury! Your polenta muffins look great! Thanks for mentioning my recipe. :)
Lumi
Monday 9th of September 2013
Hi,
FYI,
the english translation for "branza telemea" is Feta Cheese no Teleme...
otherwise, a very cute website... Good job..
Ruxandra
Monday 9th of September 2013
Lumi, feta cheese is "branza feta" in Romanian. Teleme cheese is "branza telemea", so I don't think I made any mistakes there :)