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)
10 responses so far ↓
1 National Leftovers Day: Do Something! | Fig & Cherry // Jan 17, 2010 at 6:20 pm
[...] Proscuitto and polenta muffins [...]
2 Peter G // Jan 17, 2010 at 7:31 pm
I love these Christie…they look so puffed and decadent…plus I love prosciutto!
3 Lorraine @NotQuiteNigella // Jan 17, 2010 at 11:30 pm
These look great darling! So easy and quick to whip up and good that it taste delicious GF too!
4 Anita // Jan 19, 2010 at 8:21 am
I love the prosciutto on the outside – very creative.
5 Natty // Jan 20, 2010 at 4:59 am
I need these. I need them very, very badly. I wish I could reach through the screen and steal one out of this photo.
6 Arwen from Hoglet K // Jan 20, 2010 at 3:50 pm
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.
7 Kitchen Butterfly // Jan 22, 2010 at 7:46 am
That rasher of bacon is stunning!!!!!!!
8 Paulina Mata // Jan 26, 2010 at 10:56 am
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 .
9 Patrick Kallie // Jan 30, 2010 at 6:38 am
This looks quite amazing! I’m going to have to try these out for myself soon. Keep it coming!
10 Rebecca @ InsideCuisine.com // Feb 23, 2010 at 11:31 pm
Hey Christie YUM YUM YUM !!! not usually much of a fan of muffins (not the sweet ones anyway) but these look pretty darn delicious …
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