Parmigiano-Reggiano cheese and Parma ham Polenta Cakes with Basil Salsa

Delicious served as a light lunch or supper dish or try them on their own drizzled with olive oil or as a tasty accompaniment to roast chicken in place of the traditional stuffing. Wine suggestion: White Burgundy. Meursault or Viré-Clessé. Serves 9.

Ingredients:

• 175g self-raising flour
• 1 tsp baking powder
• 115g instant polenta
• 75g Parmigiano-Reggiano, finely grated
• 200ml milk
• 4tbsp olive oil + extra for greasing
• 2 medium eggs
• 90g Parma ham, finely chopped
• 85g sunblush tomatoes, drained, finely chopped
• 300ml crème fraiche

For the Basil Salsa:

• 250g baby plum tomatoes, halved
• 1 small red onion, finely chopped
• 1 large bunch basil, torn
• 2tbsp extra virgin olive oil
• Freshly ground black pepper

Preparation:

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