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Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners, or spray with nonstick cooking spray. If using paper liners, I like to spray the inside slightly with nonstick cooking spray to ensure the muffins don't stick to the paper.
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In a medium size bowl, combine the eggs, milk, sour cream, brown sugar, vanilla extract, and melted butter. whisk to combine thoroughly.
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In another medium size bowl, combine the all purpose flour, polenta, kosher salt, baking soda, and baking powder, whisk to combine. Add the wet ingredients to the dry ingredients, and use a wooden spoon to combine, until there are no dry patches of flour, scraping the bottom of the bowl as you gently mix. The batter should be thick.
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Use a small ice cream scoop to scoop about 2 tablespoons of batter into the bottom of each prepared muffin cup, filling the cup about halfway full. Then spoon a generous tablespoon of strawberry preserves on top of each. Fill the cups with the remaining batter. The muffin cups will be very full, that's ok!
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Bake for 35-40 minutes, or until golden brown, and the centers are completely set.
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Allow to cool for 5 minutes, and enjoy right away!