Delicious served as a light lunch or supper dish or try them on their own drizzled with olive oil or as a tasty accompaniment to roast chicken in place of the traditional stuffing.
Baked Goods, Baking
Baking, Cakes & Bakes
Servings: 9 muffins
Calories: 361 kcal
olive oil + extra for greasing
drained, finely chopped
for the Basil Salsa
baby plum tomatoes
small red onion
large bunch basil
extra virgin olive oil
freshly ground black pepper
Preheat the oven to 190C, Gas 5. Lightly grease 9 deep muffin wells.
Sieve the flour and baking powder into a large mixing bowl. Stir in the polenta and 55g of Parmigiano-Reggiano. Season well with freshly ground black pepper.
In a measuring jug mix together the milk, eggs, Parma ham and sunblush tomatoes.
Stir the wet ingredients into the dried taking care not to over mix.
Spoon the mixture evenly between the prepared muffin wells. Place in the oven and bake for 15 minutes until golden. Meanwhile, in a small bowl combine the remaining Parmigiano-Reggiano with the crème fraiche and set to one side. Toss all the basil salsa ingredients together and season with black pepper.
Allow the Parma ham and Parmigiano-Reggiano cheese polenta cakes to cool in the tin for 2 minutes.
Carefully, with a flat bladed knife remove from muffin wells.
Cut each cake whilst still warm in half on the diagonal. Fill each with a little of the Parmigiano-Reggiano cream.
Serve rustic style on a wooden board with the basil salsa. If desired, serve with extra Parma ham and Parmigiano-Reggiano shavings.
Reggiano Cheese Polenta cakes with Basil Salsa
Amount Per Serving (9 muffins)
Calories from Fat 189
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Total Carbohydrates 29g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.