Preheat an oven to 180 C (350 F). In a large mixing bowl add the polenta, rice flour, potato starch, Italian seasoning, soda, salt & pepper.
In another mixing bowl, whisk together the sour cream, eggs, and lemon juice, and then combine with the dry ingredients.
Grease a muffin tin with butter, and then place a basil leaf in the bottom of each and line each cup with prosciutto. Pour the batter in, and bake for about 20 minutes or until cooked through (in my oven they took about 30 minutes).
Adapted from Donna Hay
Shirley’s Notes: I recommend using polenta that is labeled gluten free.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/gluten-free-basil-prosciutto-corn-cakes-jenn-cuisine/