For the polenta muffins, first boil the soup with butter, stir in the cornmeal, boil again briefly and remove from heat. Let the mixture stand until the semolina rises and becomes soft.
Mix in the eggs, a little salt, chopped chives and some parmesan.
Fill into muffin cups, sprinkle with parmesan and bake in a preheated oven at 180 °C for about 20 minutes.
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