Reggiano Cheese Polenta cakes with Basil Salsa
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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.
Course: Baked Goods, Baking
Cuisine: Baking, Cakes & Bakes
Servings: 9 muffins
Calories: 361 kcal
Author: Helen Best-Shaw
Ingredients
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 115 g instant polenta
  • 75 g Parmigiano-Reggiano finely grated
  • 200 ml milk
  • 4 tbsp olive oil + extra for greasing
  • 2 medium eggs
  • 90 g Parma ham finely chopped
  • 85 g sunblush tomatoes drained, finely chopped
  • 300 ml crème fraiche
for the Basil Salsa
  • 250 g baby plum tomatoes halved
  • 1 small red onion finely chopped
  • 1 large bunch basil torn
  • 2 tbsp extra virgin olive oil
  • freshly ground black pepper
Instructions
  1. Preheat the oven to 190C, Gas 5. Lightly grease 9 deep muffin wells.
  2. 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.
  3. In a measuring jug mix together the milk, eggs, Parma ham and sunblush tomatoes.
  4. Stir the wet ingredients into the dried taking care not to over mix.
  5. 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.
  6. Allow the Parma ham and Parmigiano-Reggiano cheese polenta cakes to cool in the tin for 2 minutes.
  7. Carefully, with a flat bladed knife remove from muffin wells.
  8. Cut each cake whilst still warm in half on the diagonal. Fill each with a little of the Parmigiano-Reggiano cream.
  9. Serve rustic style on a wooden board with the basil salsa. If desired, serve with extra Parma ham and Parmigiano-Reggiano shavings.
Nutrition Facts
Reggiano Cheese Polenta cakes with Basil Salsa
Amount Per Serving (9 muffins)
Calories 361 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 67mg 22%
Sodium 305mg 13%
Potassium 325mg 9%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 3g
Protein 11g 22%
Vitamin A 14%
Vitamin C 7.6%
Calcium 19.9%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.