- ½ cup Polenta
- 1 cup buttermilk
- 40g butter melted
- 2 eggs, beaten lightly
- 1/3 cup Beerenberg Spicy BBQ Caramelised Onion
- 1 medium brown onion chopped finely
- 1½ cups self-raising flour
- 310g can corn kernels, drained
- 125g cream cheese
Preheat oven to 200C (fan forced). Oil a 12 hole 1/3 cup muffin pan.
Mix polenta and buttermilk in a small bowl and let stand for 20 minutes. Stir in butter, egg and two tablespoons of the Beerenberg Spicy BBQ Caramelised Onion.
Meanwhile cook the onion in a heated small frying pan, stirring about 5 minutes until onion softens. Set aside and cool for 5 minutes.
Combine onion, flour, and corn in a medium bowl. Add the polenta mixture and mix batter until combined.
Spoon 1 tablespoon of batter into each pan hole. Cut cheese into 12 equal pieces, place one piece into batter in pan then cover each with remaining batter and drizzle with remaining relish.
Bake for about 20 minutes and serve warm.