Cornmeal Tarts with Ricotta Pimiento Cheese

Preheat oven to 400°. Stir together cornmeal mix, buttermilk, flour, eggs, butter, and sugar just until moistened. Spoon batter into 2 lightly greased miniature muffin pans, filling two-thirds full. Bake, in batches, 15 minutes or until golden brown. Cool 5 minutes. Scoop about 1 tsp. from top of each muffin; discard or reserve for another use. Spoon about 1 tsp. Ricotta Pimiento Cheese into each muffin; place on a baking sheet. Bake at 400° for 3 to 4 minutes or until cheese melts.