1.Heat oil in medium saucepan, cook onion, coriander, capsicum, garlic, chilli and cumin, stirring, until capsicum is soft. Transfer to large bowl.
2.Stir in polenta, flour and soda, stir in combined remaining ingredients. Spoon mixture into three greased 12 hole (1 tablespoon) mini muffin pans.
3.Bake, uncovered, in moderately hot oven about 10 minutes or until browned.
4.To make coriander cream, combine ingredients in a small bowl. (Can be made 1 day ahead and refrigerated, covered).
5.Turn muffins onto wire racks to cool, serve with coriander cream.