Basil Prosciutto Corn Cakes from Jenn Cuisine
Author: Jenn Oliver
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Ingredients
  • •170 g instant or 2-minute polenta
  • •50 g rice flour
  • •25 g potato starch
  • •1 tsp. Italian seasoning
  • •1 tsp. baking soda
  • •salt & pepper
  • •360 g sour cream
  • •2 eggs, beaten
  • •few drops of lemon juice
  • •butter
  • •12 basil leaves
  • •12 slices prosciutto
Instructions
  1. 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.
  2. In another mixing bowl, whisk together the sour cream, eggs, and lemon juice, and then combine with the dry ingredients.
  3. 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).
  4. Enjoy!
Notes
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/