Sopa de Paraguayo

Sopa de Paraguayo is something that my sister-in-law, who served her mission in Paraguay, brought back with her to the United States.  It is delicious.  It is basically a cornbread, but better.  It's made with polenta, onions, cheese, eggs, etc., which makes this a great breakfast, lunch or dinner.  It is delicious with chili.  It is delicious warmed up at breakfast.  It is delicious any time.  So the last time she made it, we wrote down the recipe in English so I could make it at home; and make it I did.  Yum!  I ate leftovers for about three days too.  As I was eating these leftovers I thought to myself, 'could I make these into single serving muffins and keep them in the freezer for an easy breakfast?'

Fast forward to last week when I tried it out.  It worked perfectly.  Everything went smoothly and they are delicious out of the freezer (in the microwave before inserting into mouth of course).  The only thing I would change is to make 12 big muffins instead of 24 little flat muffins.

This recipe actually takes a lot of prep work.  Here's what's going on when I started.  Cooking the polenta and cutting up the onion which simmers for ten minutes.

Here is what the finished batter looks like.

Here are the finished Sopa de Paraguayo muffins.  Yum!  They are about 1/2 inch thick.