Ham Pea Polenta Cakes Recipes

CHEESY POLENTA AND HAM GRATIN

Steps:

• Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in small saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until softened but not browned, stirring frequently.
• Add whipping cream and Parmesan cheese; mix well. Bring to a boil. Reduce heat to medium; cook 2 to 4 minutes or until slightly thickened, stirring occasionally.
• Arrange polenta slices, overlapping and layering if necessary, in bottom of sprayed baking dish. Top with ham and Swiss cheese. Pour sauce over top.
• Bake at 425°F. for 20 to 25 minutes or until sauce is bubbly and cheese is lightly browned. Sprinkle with parsley.

HAM, PEA & POLENTA CAKES

Steps:

• Put the sweet and white potatoes into a pan of cold salted water, bring to the boil, then simmer for 10-15 mins or until really tender. Drain well and mash, check the seasoning, then set aside to cool.
• Tip the mash into a large bowl along with the peas, ham hock, mint, zest, spring onions, 3 tbsp polenta (or 2 tbsp flour), the cayenne pepper and some seasoning. Whisk the egg white and add it, too. Mix well.
• Form the mixture into 6 cakes. Tip the remaining 3 tbsp polenta onto a plate and roll the cakes in it to coat. The mix will be quite wet at this stage, but the extra polenta will help to keep them together during cooking. Cover and chill for 15 min.
• Heat the oil in a large sauté pan over a medium heat. Add the cakes and fry for 3-4 mins each side or until golden and warmed through. Meanwhile, poach the remaining 3 eggs in a pan of barely simmering water for about 3 mins until the yolk is soft and the white is set.
• Put the cakes on plates with a spoonful of crème fraîche, top with the poached eggs and a little cayenne. Serve with dressed rocket.

PARMESAN POLENTA WITH HAM

Steps:

• Combine milk, 5 tablespoons butter, salt, pepper and nutmeg in heavy large saucepan. Bring to boil over medium heat. Gradually whisked in cornmeal. Stir until mixture is very thick and beginning to pull away from sides of pan, about 8 minutes. Remove from heat. Mix in ham, 3/4 cup cheese and egg. Transfer polenta to 8 x 8 x 2-inch glass baking dish. Dot with 1 tablespoon butter. Sprinkle with remaining 2 tablespoons cheese. (Can be prepared 1 day ahead. Cover; refrigerate.)
• Preheat oven to 450°F. Bake polenta uncovered until heated through and beginning to brown on top, about 30 minutes. Cut into squares and serve.