Polenta cakes recipe

Name: Polenta cakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1651

kcal

Calories

Fat

290

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Polenta cakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!