Photo: David Holifield
Polenta cakes recipe
15 ingredients
10 min + 15 min
9 people
openrecipes
Parma ham and Parmigiano- Reggiano Cheese Polenta cakes with Basil Salsa from Lesley Waters.
Estimated Nutrition (whole recipe, rough)
1146
Calories
57g
Protein
43g
Fat
132g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175 Self-raising flour
- g Baking powder
- 1 Instant polenta
- tsp Parmigiano-Reggiano, finely grated
- 115 Milk
- g Olive oil + extra for greasing
- 75 Medium eggs
- g Parma ham, finely chopped
- 200 Sunblush tomatoes, drained, finely chopped
- ml Crème fraiche
- 4 Baby plum tomatoes, halved - For the basil sauce
- tbsp Small red onion, finely chopped - For the basil sauce
- 2 Large bunch basil, torn - For the basil sauce
- 90 Extra virgin olive oil - For the basil sauce
- g Freshly ground black pepper - For the basil sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes