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Fontina Polenta Muffins with Sun-dried Tomatoes

Yields12 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

For breakfast or as an appetizer, try our fontina polenta muffins with sun-dried tomatoes. This is quite a simple recipe only featuring a few ingredients, but a taste you will not forget!

Fontina Polenta Muffins with Sun-dried Tomatoes

 1 cup flour
 1 cup grated fontina cheese
 ¾ cup Colavita Polenta
 1 tsp baking powder
 ¼ tsp salt
 ¼ tsp pepper
 1 cup milk
  cup Colavita Extra Virgin Olive Oil
 1 large egg, beaten
 ¼ cup Colavita Sun-Dried Tomatoes, chopped

Preheat oven to 350°F and line a 12 cup muffin pan with paper liners. In a large bowl, combine the flour, grated cheese, Colavita Polenta, baking powder salt, and pepper. Mix well, set aside.


In a small bowl, combine the milk, Colavita olive oil and egg. Pour mixture into the dry ingredients and stir until just combined. Fold in the tomatoes, making sure not to over mix.


Carefully fill each muffin case about ¾ full. Bake for about 25 minutes, or until the tops are firm and golden.


Remove from oven and let muffins stand in pan for about 5 minutes before transferring to a wire rack. Best eaten warm!

Nutrition Facts

Servings 12