Super easy to make corn cakes with sage and prosciutto
Course Side Dish
Cuisine Australian
Keyword polenta, prosciutto, sage
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 12pieces
Calories 180
Equipment
Muffin tin
Ingredients
170ginstant polenta
75gall purpose flour
1teaspoonbaking powder
1/4teaspoonbaking soda
2tablespoonssage leaveschopped
sea salt
black pepper
360gsour cream
2eggs
12sage leavesextra
12slicesprosciutto
Instructions
Preheat oven to 180˚C (350˚F).
Place the polenta, flour, baking powder, bicarbonate of soda (baking soda), chopped sage, salt, pepper, cream and eggs in a bowl and mix well to combine. Don't overmix!
Place extra sage in the bases of 12 lightly greased 1/2 cup capacity (125 ml) muffin tins. Line each tin with prosciutto and fill with polenta mixture. Bake for 15-20 minutes or until cooked. Turn out to serve. Makes 12
Notes
I could not find instant polenta so I used semolina flour instead. That worked fine, so if you have no polenta use that. I also made a batch with cornflour and that worked as well although the batter and the final cakes were a littl drier then the one with semolina. I would use a bit more fluids if you bake with the cornflour.