Hi, I'm Christie - a self taught cook and self confessed cookbook and magazine addict!
I love the creativity of spontaneous cooking as well as the pleasure of planning and perfectly executing a meal.
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These were perfect for dunking into gravy on Christmas Day…
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!
Enjoy, Christie x
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Proscuitto and polenta muffins recipe
makes 12
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
2 eggs
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.
Proscuitto lover? Here’s some more recipes:
- Pear wrapped in proscuitto w/ warm balsamic dressing (GF)
- Proscuitto wrapped chicken w/ garlic butter asparagus (GF)
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12Comments
[...] Proscuitto and polenta muffins [...]
I love these Christie…they look so puffed and decadent…plus I love prosciutto!
These look great darling! So easy and quick to whip up and good that it taste delicious GF too!
I love the prosciutto on the outside – very creative.
I need these. I need them very, very badly. I wish I could reach through the screen and steal one out of this photo.
It’s nice that Donna Hay worked out this time. They look lovely, and it’s great to have something with so little flour when you’re making them gluten free.
That rasher of bacon is stunning!!!!!!!
Christie, the photo is really great. Today I baked some to have at dinner with a soup. They didn´t came out as lovely as yours, but they looked nice and where really delicious!
I haven´t yet tried to make the turkish ice cream. But I’ve baked twice pide .
This looks quite amazing! I’m going to have to try these out for myself soon. Keep it coming!
Hey Christie YUM YUM YUM !!! not usually much of a fan of muffins (not the sweet ones anyway) but these look pretty darn delicious …
Hi Christie, Great recipe
For a lighter alternative, you can use light natural yoghurt instead of sour cream. I just made them this way (using a greek style yogurt) and they have worked out perfectly.
I have also made these type of muffins with light fetta cheese and spinach instead of proscuitto and they worked really well in lunchboxes.
Hi Rachel,
Thanks so much for your feedback! I love your fetta cheese version, sounds delicious. You’re right they are the perfect portable lunch for kids or adults!