Instructions: Preheat oven to 425 degrees. Butter standard muffin pan and set aside. Melt 4 tablespoons butter and let cool. In small skillet, heat remaining 1 tablespoon butter and saute onion until soft, about 5 minutes. In small mixing bowl, sift together flour, baking powder, baking soda, sugar and salt. Stir in polenta until dry ingredients are well blended. In large mixing bowl, beat together melted butter, sour cream, milk and eggs, using a large metal spoon. Add onion and dry ingredients, and stir until just blended. Do not overmix. Divide batter equally among muffin cups, filling them to the top. Bake for 20 minutes, or until puffed and deep golden brown. Serve warm.

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