Although you can enjoy them anytime (no gravy required!).
This recipe is based on a Donna Hay recipe I found in the 2009 Christmas edition. If you’ve been reading this blog for a while you’ll know I haven’t had much luck with old Donna’s recipes before – remember the chocolate self saucing pudding disaster?
However, I have to applaud her and her team this time because these worked out perfectly! Luckily, as it was the first time I’d made them and they were for our Christmas dinner.
I used gluten free flour so my lovely mother-in-law could enjoy them and they were absolutely delicious when used to mop up gravy. A great alternative to stuffing or bread rolls.
I’d also like to make them again and try adding some extra flavours like sun-dried tomatoes or substitute the sour cream for soft cheese.
They can be eaten hot or at room temperature so they’d be perfect for a stress-free brunch. You can also simply eat them on their own as a rather decadent snack!
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1 cup instant polenta (fine cornmeal)
1/2 cup plain (all-purpose) flour, sifted (I used gluten free plain flour)
1 teaspoon baking powder, sifted
1/4 teaspoon bicarbonate of soda, sifted (baking soda)
2 tablespoons chopped lemon thyme leaves
sea salt and cracked black pepper
1 1/2 cups sour cream
12 slices prosciutto
1. Preheat the oven to 180°C (355°F). Combine the polenta (cornmeal), flour, baking powder, bicarbonate of soda, thyme, salt, pepper, cream and eggs in a bowl and mix well with a spatula.
2. Lightly grease half cup (125ml) muffin tins and line each one with a slice of proscuitto. Fill with batter and bake for 15-20 minutes or until a skewer inserted comes out clean.
3. Turn out and serve hot or cool on a rack and serve at room temperature.