Polenta cakes recipe

• 175 g (6.2oz) Self-raising flour
• 1 tsp Baking powder
• 115 g (4.1oz) Instant polenta
• 75 g (2.6oz) Parmigiano-Reggiano, finely grated
• 200 ml (7fl oz) Milk
• 4 tbsp Olive oil + extra for greasing
• 2 Medium eggs
• 90 g (3.2oz) Parma ham, finely chopped
• 85 g (3oz) Sunblush tomatoes, drained, finely chopped
• 300 ml (10.6fl oz) Creme fraiche
• 250 Baby plum tomatoes, halved - For the basil sauce
• 1 Small red onion, finely chopped - For the basil sauce
• 1 Large bunch basil, torn - For the basil sauce
• 2 tbsp Extra virgin olive oil - For the basil sauce
• 0 Freshly ground black pepper - For the basil sauce

1. Preheat the oven to 190C, Gas 5.
2. Lightly grease 9 deep muffin wells
3. Sieve the flour and baking powder into a large mixing bowl.
4. Stir in the polenta and 55g of Parmigiano-Reggiano.
5. Season well with freshly ground black pepper.
6. In a measuring jug mix together the milk, eggs, Parma ham and sunblush tomatoes.
7. Stir the wet ingredients into the dried taking care not to over mix.
8. Spoon the mixture evenly between the prepared muffin wells.
9. Place in the oven and bake for 15 minutes until golden.
10. Meanwhile, in a small bowl combine the remaining Parmigiano-Reggiano with the creme fraiche and set to one side.
11. Toss all the basil salsa ingredients together and season with black pepper.
12. Allow the Parma ham and Parmigiano-Reggiano cheese polenta cakes to cool in the tin for 2 minutes
13. Carefully, with a flat bladed knife remove from muffin wells
14. Cut each cake whilst still warm in half on the diagonal.
15. Fill each with a little of the Parmigiano-Reggiano cream
16. Serve rustic style on a wooden board with the basil salsa.
17. If desired, serve with extra Parma ham and Parmigiano-Reggiano shavings.

baking powder, polenta, milk, olive oil , eggs, parma ham, sunblush tomatoes, tomatoes, red onion, basil, basil sauce, freshly ground black pepper

Taken from www.lovefood.com/guide/recipes/11504/lesley-waters-polenta-cakes (may not work)