Sage and corn cake
Are you all excitedly waiting for the new challenge to see if it is any better then the last one?? Well I can assure you it IS better then the last one, although it doesn’t take a lot to make it better. I thought about which recipe to pick a lot before choosing. It is the time right before Christmas after all and a lot of people are stressed and feeling the pressure of performing for Christmas dinner. So I am giving you a real easy recipe this time. A real easy one that you can also use for the actual Christmas dinner itself. Now what more do you want?
The challenge recipe by Ben Dearley or William Meppem
The challenge recipe this month comes from Donna Hay issue 48 and the photo is either by Ben Dearley or William Meppem. It was a Christmas feature with various menu’s and it didn’t specify which photographer took which photo, so I’ll just name them both. Having learned from the previous challenge I tested the recipe this time beforehand and I am glad to tell you that it is correct and works. I couldn’t find instant polenta which the recipes calls for so I used semolina instead. That worked fine. I also did a batch with cornflour. Those were drier and slightly less fluffy so I would advice to go with either polenta or semolina, but if you have nothing else, you can use cornflour and add a little bit more sour cream to make it moist enough. That should work too. I’ll first give you the recipe
Sage and prosciutto corn cakes
Print recipe 
| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Meal type | Side Dish |
| From magazine | Donna Hay Magazine |
Ingredients
- 170g instant polenta
- 75g all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sage leaves (chopped)
- sea salt
- black pepper
- 360g sour cream
- 2 eggs
- 12 sage leaves (extra)
- 12 slices prosciutto
Directions
| Preaheat oven to 180. Place the polenta, flour, baking powder, bicarbonate of soda (baking soda), sage, salt, pepper, cream and eggs in a bowl and mix well to combine. Place extra sage in the bases of 12 lightly greased 1/2 cup capacity (125 ml) muffin tins. Line each tin with prosciutto and fill with polenta mixture. Bake for 15-20 minutes or until cooked. Turn out to serve. Makes 12 | |
Note
I could not find instant polenta so I used semolina flour instead. That worked fine, so if you have no polenta use that. I also made a batch with cornflour and that worked as well although the batter and the final cakes were a littl drier then the one with semolina. I would use a bit more fluids if you bake with the cornflour.
Now… you can see that the first photo here is by me, so I can also post this to foodgawker and the likes.. I’m not entirely satisfied with my result and I am sure you can do a better job. Couple of notes to remember; while the light is coming from roughly behind and a little from the right it is not extremely bright light. As you can see in my photo I was too close to the light source (south facing window) so it is too bright in the background. I also noticed that they actually wrap the prosciutto around the bottom of the cakes giving it a different look. Keep that in mind when following the recipe. I will try and redo them too since I finally found polenta too. I am curious to see the difference in taste.
We ate these pretties together with our red lentil soup and it was quite good. I can see this work really well with some good gravy (as that is what they’re intended to be for.. as a side dish to your Christmas turkey.)
You can find all the rules for the Donna Hay Styling and Photography Challenge on the special page here. Deadline for this entry is December 30th. Due to Newyears it’s gonna be one day early so I can actually post it before the new year. (Can you believe it is almost 2012??)
If you’ve completed your entry please fill in the details through the below list. You will only be able to see it once it is approved. Like an image? Click below! Clicking on the image will bring you to the blogpost of the entry!
{ 33 comments… read them below or add one }
Oh these look awesome Simone! Can’t wait to try them
Can’t wait to see your entry Jenn!
They look delicious, Simone. The photo is gorgeous. I’ll have to squeeze this challenge sometime before I travel to Brazil on the 16th for the holidays. Just hope I can find sage here in Korea
) I’m excited!
I hope you manage to participate too Renata! But wow, going to Brazil sounds pretty good to me too!
Wow, your click and cakes look perfect! Looking forward to seeing the results…
Cheers,
Rosa
Thanks Rosa… Maybe you could participate too..
These look so interesting. I love your photo…I like how the bright background works with the picture. Now I can’t wait to see everyone’s.
He Lyndsey. Thanks. At least the recipe is easy enough this time!
Love it..corn in a pig blanket!
O haha… Love that description Peter!
I can’t believe it is almost 2012. When I was little I always thought how I would I would be in 2000, but my head could never go beyond that year. Well now we are more than a decade past that, just amazing.
I love this challenge, the pairing of sage with prosciutto is very classic Italian. Can’t wait to try them, and this time it will be done earlier.
I love your photos, even with stronger light.
Thanks Laura. Yes, the time goes so fast it is really unbelievable. The older I get the faster it seems to fly by..
Can’t wait to see your entry!
I really like your photo, Simone. Yes, light is different from the original one, but it makes a photo more optimistic and festive. Thank you for testing recipe and for helpful tips. I will do my best to join the challenge this time.
Nope, I don’t believe it is 2012. I have problems with keeping up with years changing since 2000
Thanks Magda! I hope you will manage to join in this time!
These are cute! Your photo makes them look so appetizing. Seemingly easy to make too, always a plus in my book. Thanks for testing the recipe beforehand. I do hope to participate this month, but if not, I’m definitely bookmarking the recipe. Happy December, Simone! Can’t believe it’s 2012 either.
Happy December to you too Athena! Just one month to go before we reach 2012… It sounds almost like a science fiction number doesn’t it?
Mmmm this is a great recipe, and actually perfect for a holiday nibbly. And your photos are always beautiful!
Thanks Jamie! Yes we will probably be having this for our christmas sidedish too!
Simone,
Your little cakes look nicer than Donna Hays…..
I love the light and the liquer in the glass too. Very inviting.
Hope you are well and bring on the New Year!
O you’re too sweet Mona..
Yum! These look delicious, and the pictures are gorgeous.
Thanks Rachel!
I want to pick one out of your beautiful picture and try it! These little cakes look absolutely delicious and a perfect bite or two with or without a soup. I bet they would make a nice appetizer for a holiday party. Great photography!
Thanks so much. Yes they would go really well with the main during christmas so that is what I will probably be using!
If I can build up the courage I might give your challenge a try at some stage. I’m also a DH fan. BTW, you have nothing to be unhappy about with your attempt as yours glows!
Waw!! Your picture is as equally styled as Donna’s!! A job well executed!!
Those sage & prosciutto polenta cakes look so lovely & truly appetizing too, Simone!
hmmm mouthwatering! will try to make these in time ;o)
I hope you will make it this time Astrid! It’s a fairly simple recipe too so time wise it should be doable..
well I did it finally, tried to add the link to the linky tool to but am not sure that worked….
sorry for being late again :/
Did it!
http://www.luculliandelights.com/2011/12/its-time-for-dhspc-sage-and-prosciutto.html
Me too. At the very last moment, but it was fun
http://magdascauldron.blogspot.com/2011/12/sage-and-prosciutto-corn-muffins-donna.html
Hi Simone! I’m catching up on thsee Donna Hay styling projects. Love this recipe and the styling here. I also liked the bundt cake- definitely not her usual bright white look. The winter editions (our side) were wonderful- dark, moody, luscious. Well done all.
Thanks Ishay! Now when are you gonna join in the fun..:) ?
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